
The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs
Keywords: تحلیل واریانس; ANOVA, analysis of variance; BU, brabender units; CD, celiac disease; CLSM, confocal laser scanning microscopy; D, dough; FITC, fluorescein isothiocyanate; FWA, farinographic water absorption; G′, storage modulus or elastic modulus; G″, loss modulus or vi