The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads

Volume: 96, Pages: 34 - 41
Published: Oct 1, 2018
Abstract
Corn gluten meal is an underutilized byproduct due to its hydrophobic nature although it contains high amount of protein. The primary objectives of this study were to enhance the water holding capacity of this protein-rich byproduct with microfluidization technique and use it in bread-making formulations instead of gluten with the addition of different supplements. The increase in stability, surface area, and consequently water holding capacity...
Paper Details
Title
The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads
Published Date
Oct 1, 2018
Volume
96
Pages
34 - 41
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