The impact of different hydrocolloids on gluten-free bazlama bread quality-Reference-Cited by-同舟云学术

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The impact of different hydrocolloids on gluten-free bazlama bread quality

Published:2024-11 Issue: Volume:156 Page:110236
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ari Akin Pervin,Brummer Yolanda,Joye Iris J.,Ergün Namuk,Peyronel Fernanda,Ramdath Dan,Cui Steve W.

Publisher

Elsevier BV

Reference35 articles.

1. Method 44-15.02: Moisture-air-oven method,2010

2. Starch–hydrocolloid interaction in chemically leavened gluten‐free sorghum bread;Ari Akin;Cereal Chemistry,2017

3. Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran;Başman;Cereal Chemistry,1999

4. Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum;Belorio;Foods,2020

5. Influence of psyllium versus xanthan gum in starch properties;Belorio;Food Hydrocolloids,2020

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