ORIGINAL RESEARCH
Published on 04 Nov 2022
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
doi 10.3389/fnut.2022.934602
- 2,220 views
- 2 citations
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Rheological Properties of Plant-Based Food Systems
Rheological Properties of Plant-Based Food Systems
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ORIGINAL RESEARCH
Published on 29 Jul 2022
The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough
doi 10.3389/fnut.2022.909877
- 2,384 views
- 8 citations
ORIGINAL RESEARCH
Published on 22 Mar 2022
Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities
doi 10.3389/fnut.2022.866789
- 3,145 views
- 6 citations
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Frontiers in Nutrition
- Nutrition and Food Science Technology
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