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Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters

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Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters

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Sansano, M.; Heredia Gutiérrez, AB.; Glicerina, V.; Balestra, F.; Romani, S.; Andrés Grau, AM. (2018). Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters. LWT - Food Science and Technology. 87:529-536. doi:10.1016/j.lwt.2017.09.036

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Title: Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters
Author: Sansano, Mariola Heredia Gutiérrez, Ana Belén Glicerina, Virginia Balestra, Federica Romani, S. Andrés Grau, Ana María
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Wheat flour replacement by rice flour is a key strategy in gluten-free batter production. Rice flour needs hydrocolloids to offset the development of the network of the mix. In this context, the aim of this work was ...[+]
Subjects: Batter coating , Chitosan , Gluten-free , Physical properties
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2017.09.036
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.lwt.2017.09.036
Thanks:
The authors want to acknowledge the financial support of Universitat Politecnica de Valencia for the scholarship to support Mariola Sansano Tomas' PhD studies and the mobility grant to University of Bologna (Italy).
Type: Artículo

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