Psyllium husk gel to reinforce structure of gluten-free pasta?
Patrícia Fradinho, Rita Soares, Alberto Niccolai, Isabel Sousa, Anabela Raymundo
Topics & Concepts
PsylliumRice flourFood scienceHuskGluten freeParticle sizeRheologyChemistryGlutenMaterials scienceRaw materialComposite materialBotanyDietary fiberOrganic chemistryBiologyPhysical chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications