摘要 : This study reports the development of new gluten-free (GF) cake formulations with quinoa flour, potato and tapioca starch as an alternative to commercial GF foods. The GF flour was characterised in terms of oil and water holding c... 展开
作者 | Turker~ Duygu Aslan Sarac~ Meryem Goksel Dogan~ Mahmut |
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作者单位 | |
期刊名称 | 《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 |
总页数 | 10 |
语种/中图分类号 | 英语 / R15 |
关键词 | Rheology Texture Gluten-free Morphology Cake batter FUNCTIONAL-PROPERTIES CHENOPODIUM-QUINOA SENSORY PROPERTIES DIETARY FIBER BREAD QUALITY CAKING BATTER BED |
馆藏号 | N2007EPST0002587 |