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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Detaylı Bibliyografya
Materyal Türü:	Online
Dil:	İngilizce
Baskı/Yayın Bilgisi:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Konular:	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 Erişim:	ONIX_20220111_9783036505046_196
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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Rheology and Quality Research of Cereal-Based Food

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