Rice starch and Co-proteins improve the rheological properties of zein dough
Aurea Stephany Tandazo, Oguz Kaan Ozturk, Bruce R. Hamaker, Osvaldo H. Campanella
Topics & Concepts
RheologyStarchGlutenFood scienceGluteninViscoelasticityPlant proteinChemistryWheat flourGlass transitionMaterials scienceGluten freeComposite materialPolymerBiochemistryGeneProtein subunitFood composition and propertiesCeliac Disease Research and Management