Gluten-free baked products formulated with Jerusalem artichoke (Helianthus tuberosus) flour
Author:
Funder
Agencia Nacional De Promoción Científica Y Tecnológica
Universidad Nacional de La Plata
Agencia Nacional de Promoción Científica y Tecnológica
Publisher
Elsevier BV
Reference36 articles.
1. Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage;Afoakwah;LWT,2015
2. Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads;Andrade de Aguiar;Food Res. Int.,2020
3. The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages;Andrés;Int. J. Food Sci. Technol.,2006
4. Fibre enrichment of wheat flour with mesquite (Prosopis spp.): effect on breadmaking performance and staling;Bigne;LWT,2016
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