Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums
The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality pr...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/60340 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/60340 |