Rheology and Quality Research of Cereal-Based Food 

<br/><br/><br/>English[eng] 
<br/><br/><label>ISBN: </label>9783040000000 
<br/><br/><label>Subjects--Topical Terms: </label><br/>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