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IMPROVING GLUTEN-FREE FLOURS FUNCTIONALITY BY MW TREATMENTS; A TOOL FOR HIGH QUALITY OF GLUTEN-FREE BAKERY (PHYSICAL, SENSORIAL AND NUTRITIONAL)

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Publications

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Author(s): Marina Villanueva, Joanna Harasym, José María Muñoz, Felicidad Ronda
Published in: Journal of Food Engineering, 224, 2018, Page(s) 156-164, ISSN 0260-8774
Publisher: Elsevier BV
DOI: 10.1016/j.jfoodeng.2017.12.030

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Author(s): Marina Villanueva, Beatriz De Lamo, Joanna Harasym, Felicidad Ronda
Published in: Carbohydrate Polymers, 201, 2018, Page(s) 374-381, ISSN 0144-8617
Publisher: Pergamon Press Ltd.
DOI: 10.1016/j.carbpol.2018.08.052