The effects of microfluidization on rheological and textural properties of gluten-free corn breads

This study presents the potential of microfluidization as a value adding process to corn gluten meal (CGM), which is often used as animal feed and is underutilized in food industry. In this study, we aimed to improve water holding ability of corn gluten and to investigate possibility of using this z...

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Veröffentlicht in:	Food research international 2018-03, Vol.105, p.782-792
Hauptverfasser:	Ozturk, Oguz Kaan, Mert, Behic
Format:	Artikel
Sprache:	eng
Schlagworte:	Corn gluten meal Gluten-free bread Hydrocolloid Microfluidization Rheology Texture
Online-Zugang:	Volltext
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