Improved viscoelastic zein–starch doughs for leavened gluten-free breads: Their rheology and microstructure
Keywords: نان بدون گلوتن; Zein dough; Gluten-free bread; Rheology; Laser microscopydb, dry basis; FITC, fluorescein 5(6)-isothiocyanate; |G*|, complex shear modulus (absolute value); HPMC, hydroxypropyl methylcellulose; LSCM, laser scanning confocal microscopy; SDS, sodium dodecyl