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Rheology and Quality Research of Cereal-Based Food

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingre...

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Formaat: Online
Taal:Engels
Gepubliceerd in: MDPI - Multidisciplinary Digital Publishing Institute 2022
Onderwerpen:
legumes enrichment
galactosides
phytate
protease inhibitors
phenols
tomato seed flour
wheat flour
dough rheology
microstructure
gluten-free bread
yogurt
rheology
gluten-free
rice bread
tamarind gum
factorial design
optimization
formula
processing factor
ball milling
hydrocolloids
starch–flour system
X-ray diffraction
pasting profile
viscoelastic properties
acorn flour
gluten-free dough
fibre-rich ingredient
underexploited resources
pasting properties
microalga Tetraselmis chuii
texture
colour
antioxidants
phenolics
dynamic oscillatory shear test
non-isothermal kinetic modeling
gluten-free cupcake
red kidney bean
gluten-free products
dynamic oscillatory shear measurements
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Online toegang:ONIX_20220111_9783036505046_196
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