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 e ects 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 pro...
| Autor principal: | |
|---|---|
| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/19984 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/19984 |