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Infant dairy-cereal mixture for the preparation of a gluten free cream using enzymatically modified rice flour

  • Published:2014-12 Issue:2 Volume:59 Page:1033-1040
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Ferreira Suzane Martins,Caliari Márcio,Soares Júnior Manoel Soares,Del Pino Beleia Adelaide

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de Goiás (Fapeg)

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. American Association of Cereal Chemists. Approved methods of the American Association of Cereal Chemists;A.A.C.C,2000

2. Gelatinization of corn grits by rolland extrusion-cooking;Anderson;Cereal Science Today,1969

3. International Association of Official Analytical Chemists. Official methods of analysis of AOAC International;A.O.A.C,1997

4. Food product elaborated with pré-gelatinized flour of broken grain rice;Augusto-Ruiz;Nutrition and Food,2003

5. Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels;Bayarri;International Dairy Journal,2003

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