Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids
This study aimed to compare the separate effects of xanthan gum (XG), guar gum (GG) and hydroxyl-propyl methyl-cellulose (HPMC) on gluten-free batter and bread quality; and to explore the interrelationships among 24 measurements of physicochemical and rheological attributes of batter and bread. Twen...
| Autor principal: | |
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| Outros Autores: | , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2020
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| Texto completo: | http://hdl.handle.net/10198/22502 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/22502 |