المؤلفون: Esther Pérez-Carrillo, Ana G. González-Fernández, Sylvia M.A. Morales-Garza, Elvira E. Treviño-Garza, Sara Guajardo-Flores, Sergio O. Serna-Saldívar, Diana Sánchez-Hernández

المصدر: CyTA - Journal of Food, Vol 15, Iss 4, Pp 538-543 (2017)

مصطلحات موضوعية: Batter, rheology, texture, protein, wheat flour substitution, gums, emulsifiers, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

URL الوصول: https://doaj.org/article/fc2a12ae10984edb92dea302d33cccbd

المؤلفون: Sergio O. Serna-Saldívar, Ana G. González-Fernández, Elvira E. Treviño-Garza, Sara Guajardo-Flores, Sylvia M.A. Morales-Garza, Diana Sanchez-Hernandez, Esther Pérez-Carrillo

المصدر: CyTA-Journal of Food, Vol 15, Iss 4, Pp 538-543 (2017)
CyTA, 15(4): 538-543

مصطلحات موضوعية: General Chemical Engineering, Sodium, emulsifiers, Guar, chemistry.chemical_element, Amaranth, wheat flour substitution, lcsh:TX341-641, Industrial and Manufacturing Engineering, chemistry.chemical_compound, Batter, 0404 agricultural biotechnology, rheology, gums, texture, gomas, proteína, substitución de harina de trigo, textura, emulsificantes, masa, protein, reología, medicine, Food science, Lactylate, lcsh:TP368-456, Chemistry, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, Carboxymethyl cellulose, lcsh:Food processing and manufacture, lcsh:Nutrition. Foods and food supply, Food Science, medicine.drug

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6931fa6faab9f4358244e137cbb5ade
https://doaj.org/article/fc2a12ae10984edb92dea302d33cccbd