Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread
The objective of this study was to evaluate the effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. Batches of gluten-free bread used a base formulation of rice, corn and quinoa flour, and different levels of XG (1.5, 2.5 and 3.5%) and...
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| Outros Autores: | , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/19015 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/19015 |