Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes
Author:
Affiliation:
1. Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2017.1221
Reference42 articles.
1. Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder
2. The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread
3. Whey protein as a substitute for wheat in the development of no added sugar cookies
4. Rheological properties of gluten-free bread formulations
5. Utilization of chestnut flour in gluten-free bread formulations
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