Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack-Reference-Cited by-同舟云学术

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Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack

Published:2006-08 Issue:4 Volume:75 Page:469-472
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

İbanogˇlu Şenol,Ainsworth Paul,Özer Emir Ayşe,Plunkett Andrew

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Bread from corn starch for dietetic purposes. 1. Structure formation;Acs;Cereal Research Communications,1996

2. Bread from corn starch for dietetic purposes. 2. formation of the visual and technological properties;Acs;Cereal Research Communications,1996

3. Wheat starch intolerance in patients with celiac disease;Chartrand;Journal of the American Dietetic Association,1997

4. Response surface methodology and product optimization;Giovanni;Food Technology,1983

5. Food extrusion;Harper;Critical Reviews in Food Science and Nutrition,1979

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