Title
Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies
Authors
[ 1 ] Instytut Logistyki, Wydział Inżynierii Zarządzania, Politechnika Poznańska | [ P ] employee
Scientific discipline (Law 2.0)
Year of publication
2023
Published in
Article type
scientific article
Publication language
english
Keywords
EN
- extrusion
- pasting properties
- dough rheology
- structure
- water behavior
- LF NMR
Date of online publication
22.03.2023
Pages (from - to)
4033-1 - 4033-19
Comments
Article number: 4033
License type
CC BY (attribution alone)
Open Access Mode
open journal
Open Access Text Version
final published version
Release date
22.03.2023
Date of Open Access to the publication
at the time of publication
Full text of article
Access level to full text
public
Ministry points / journal
100
Impact Factor
2,5
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