Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake-Reference-Cited by-同舟云学术

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Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

Published:2016-01 Issue: Volume:65 Page:637-644
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Marston Kathryn,Khouryieh Hanna^ORCID,Aramouni Fadi

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Approved methods of the american association of cereal chemists;AACC.,2000

2. Official methods of analysis of association of official analytical chemists;AOAC.,2005

3. Rheology properties of wheat gluten;Attenburrow;Journal of Cereal Science,1990

4. Novel approaches in gluten-free breadmaking: interface between food science, nutrition, and health;Capriles;Comprehensive Reviews in Food Science and Food Safety,2014

5. The production of cakes from non-chlorinated cake flour;Catterall,2000

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