Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough
Yujuan Gu, Xiaojie Qian, Binghua Sun, Xiaoxi Wang, Sen Ma
Topics & Concepts
RheologyAbsorption of waterFood scienceBoilingChemistrySwellingMaterials scienceComposite materialOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology