Acorn and water interactions on the microstructure of gluten‐free yeasted dough
Acorn and water interactions on the microstructure of gluten‐free yeasted dough
About this item
Full title
Acorn and water interactions on the microstructure of gluten‐free yeasted dough
Author / Creator
Journal title
Journal of food processing and preservation, 2022-10, Vol.46 (10), p.n/a
Language
English
Formats
More information
Scope and Contents
Contents
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), Differential Scanning Calorimetry (DSC), and Scanni...
Alternative Titles
Full title
Acorn and water interactions on the microstructure of gluten‐free yeasted dough
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_crossref_primary_10_1111_jfpp_15876
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_15876
Other Identifiers
ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.15876
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