Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
Ángel L. Gutiérrez, Daniel Rico, Felicidad Ronda, Ana Belén Martín‐Diana, Pedro A. Caballero
Topics & Concepts
Food scienceChemistryIngredientHydrostatic pressureRetrogradation (starch)Functional foodEmulsionStarchGluten freeGlutenBiochemistryThermodynamicsAmylosePhysicsFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology