Gluten-free cheese bread from frozen dough: effect of modified cassava starch
Abstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough....
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Texto completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600654 |
| País: | Brasil |
| Oai: | oai:scielo:S0101-20612019000600654 |