Investigating the effects of fat and sugar reduction on the rheological, physicochemical, microbial and sensorial characteristics of gluten-free functional cup cake-Reference-Cited by-同舟云学术

Investigating the effects of fat and sugar reduction on the rheological, physicochemical, microbial and sensorial characteristics of gluten-free functional cup cake

Published:2024-05-07 Issue:6 Volume:18 Page:4930-4939
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Kalani Parya,Jafarian Sara^ORCID,Azizi Mohammad Hossein,Asadi Gholam Hassan,Nasiraie Leila Roozbeh

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02547-1.pdf

Reference47 articles.

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4. L.D. Preichardt et al., The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients. Int. J. Food Sci. Technol. 2591–2597 (2011). https://ifst.onlinelibrary.wiley.com/doi/abs/https://doi.org/10.1111/j.1365-2621.2011.02788.x

5. M.G. Gadallah, Rheological, organoleptical and quality characteristics of gluten-free rice cakes formulated with sorghum and germinated chickpea flours, in Food and Nutrition Sciences. 2017. pp. 535–550. https://www.scirp.org/journal/paperinformation.aspx?paperid=76283