Thermal treatment of dry zein to improve rheological properties in gluten-free dough
Enrico Federici, Gordon W. Selling, Osvaldo H. Campanella, Owen G. Jones
Topics & Concepts
StarchRheologyChemistryGluten freeChemical engineeringFood scienceDissolutionGlutenViscoelasticityMaterials scienceOrganic chemistryComposite materialEngineeringFood composition and propertiesProteins in Food SystemsBone Tissue Engineering Materials