Polyphenols_rheology_digestion_corn starch gels_bread features

Published: 19 February 2024| Version 1 | DOI: 10.17632/sh8b35h8wm.1
Contributor:
Ramón Moreira

Description

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Files

Institutions

Universidade de Santiago de Compostela, Instituto de Agroquimica y Tecnologia de Alimentos

Categories

Food Science, Food Engineering

Funding

Ministerio de Ciencia e Innovación

Project RTI2018-095919-B-C2

European Regional Development Fund

Project RTI2018-095919-B-C2

Licence