ORIGINAL RESEARCH
Published on 04 Nov 2022
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
doi 10.3389/fnut.2022.934602
- 2,560 views
- 4 citations
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Rheological Properties of Functional and Future Foods
Rheological Properties of Functional and Future Foods
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Articles
ORIGINAL RESEARCH
Published on 29 Jul 2022
The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough
doi 10.3389/fnut.2022.909877
- 3,064 views
- 15 citations
ORIGINAL RESEARCH
Published on 22 Mar 2022
Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities
doi 10.3389/fnut.2022.866789
- 3,835 views
- 9 citations
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