Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

LWT

Volumn 67, Issue , 2016, Pages 27-36

  Rosa Sibakov, Natalia ^a   Heiniö, Raija Liisa ^a   Cassan, Denis ^b   Holopainen Mantila, Ulla ^a   Micard, Valérie ^b   Lantto, Raija ^a   Sozer, Nesli ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UMR IATE   (France)

Author keywords

Air classification; Lactic acid bacteria fermentation; Transglutaminase; Vicia faba L.

Indexed keywords

BACTERIA; FERMENTATION; HYDROLYSIS; LACTIC ACID; QUALITY CONTROL; STARCH; TEXTURES;

AIR CLASSIFICATIONS; LACTIC ACID BACTERIA; LACTIC ACID BACTERIA FERMENTATIONS; SENSORY CHARACTERISTICS; STARCH DIGESTIBILITIES; TEXTURAL PARAMETERS; TRANSGLUTAMINASES; VICIA FABA;

WATER ABSORPTION;

EID: 84953398221     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.11.032     Document Type: Article

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