Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems

Food Hydrocolloids

Volumn 94, Issue , 2019, Pages 381-390

  Németh, Renáta ^a   Bender, Denisse ^b   Jaksics, Edina ^a   Calicchio, Michelangelo ^c   Langó, Bernadett ^a   D'Amico, Stefano ^b   Török, Kitti ^a   Schoenlechner, Regine ^b   Tömösközi, Sándor ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

Arabinoxylan addition; Enzyme treatment; Gluten free; Network formation; Rheological behavior

Indexed keywords

EID: 85064009222     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.03.036     Document Type: Article

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