000			01128nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aRheology and Quality Research of Cereal-Based Food
546			_aEnglish[eng]
650			_alegumes 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
700			_aRaymundo, Anabela||Torres, María Dolores||Sousa, Isabel
856			_uhttps://mdpi.com/books/pdfview/book/3896
942			_cEB
999			_c31401 _d31401