Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
Candela Paesani, Ángela Bravo‐Núñez, Manuel Gómez
Topics & Concepts
Food scienceExtrusionGluten freeBranRheologyGlutenAbsorption of waterParticle sizeWhole wheatWheat flourExtrusion cookingWhole grainsChemistryMaterials scienceRaw materialComposite materialPhysical chemistryOrganic chemistryFood composition and propertiesCeliac Disease Research and ManagementMicrobial Metabolites in Food Biotechnology