Acorn and water interactions on the microstructure of gluten‐free yeasted dough
Gluten‐free doughs were prepared by replacing part of a dry mixture of rice flour and corn starch with acorn meal (5%–25%) at different levels of water (65%–75%). The changes in dough microstructure were investigated using of X‐ray diffraction (XRD), Fourier‐transform infrared spectroscopy (FTIR), D...
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| Veröffentlicht in: | Journal of food processing and preservation 2022-10, Vol.46 (10), p.n/a |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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