Development of new gluten-free maize-field bean bread dough: relationships between rheological properties and structure of non-gluten proteins

• Autorzy: Fetouhi A. , Sujak A. , Bentallah L. , Nawrocka A. , Szymanska-Chargot M. , Tomczynska-Mleko M. , Wojtowicz A. , Zidoune M.N.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 2
• Opis fizyczny: p.161-175,fig.,ref.

Twórcy

autor

Fetouhi A.

• Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Universite des Freres Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria

autor

Sujak A.

• Department of Biosystems Engineering, Faculty of Environmental and Mechanical Engineering, Poznan University of Life Sciences, Wojska Polskiego 50, 60-637 Poznan, Poland

autor

Bentallah L.

• Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Universite des Freres Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria

autor

Nawrocka A.

• Laboratory for Quality Assessment of Grain and Oilseed Raw Materials, Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20–290 Lublin, Poland

autor

Szymanska-Chargot M.

• Department of Microstructure and Mechanics of Biomaterials, Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland

autor

Tomczynska-Mleko M.

• Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland

autor

Wojtowicz A.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences, Gleboka 31, 20-612 Lublin, Poland

autor

Zidoune M.N.

• Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Universite des Freres Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria

Identyfikatory

DOI

10.31883/pjfns/135800