New thermal and rheological approaches of chickpea–wheat dough for breadmaking
Facundo Bigne, Alberto Romero, Cristina Ferrero, María Cecilia Puppo, Antonio Guerrero
Topics & Concepts
Food scienceRheologyDifferential scanning calorimetryChewinessLegumeWheat flourGlutenSorghumChemistryDynamic mechanical analysisMaterials scienceAgronomyComposite materialPolymerBiologyThermodynamicsPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems