Quality characteristics of gluten free bread from barnyard millet–soy flour blends-Reference-Cited by-同舟云学术

Quality characteristics of gluten free bread from barnyard millet–soy flour blends

Published:2016-12 Issue:12 Volume:53 Page:4308-4315
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Chakraborty Subir K.,Gupta Saumya,Kotwaliwale Nachiket

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2429-z.pdf

Reference36 articles.

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3. Chakraborty SK, Singh DS, Kumbhar BK, Chakraborty S (2010) Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology (RSM). J Food Sci Technol 48:167–174

4. Chakraborty SK, Tiwari A, Mishra A, Singh A (2015) Rheological properties of refined wheat–millet flour based dough under thermo-mechanical stress. J Food Sci Technol 52:3044–3050

5. Cornejo F, Rosell CM (2015) Influence of germination time of brown rice in relation to flour and gluten free bread quality. J Food Sci Technol 52:6591–6598

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