Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours
Grazielle Náthia-Neves, Marina Villanueva, Felicidad Ronda
Topics & Concepts
Food scienceStarchRheologyDefattingRetrogradation (starch)Gluten freeAbsorption of waterStarch gelatinizationChemistryGlutenExtraction (chemistry)Materials scienceChemical engineeringChromatographyComposite materialAmyloseEngineeringFood composition and propertiesProteins in Food SystemsMicroencapsulation and Drying Processes