Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads-Reference-Cited by-同舟云学术

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Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads

Published:2014-05 Issue: Volume:36 Page:143-150
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pongjaruvat Waranit,Methacanon Pawadee,Seetapan Nispa,Fuongfuchat Asira,Gamonpilas Chaiwut

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Approved methods of the AACC;AACC,2000

2. Hydrocolloids in gluten-free breads: a review;Anton;International Journal of Food Sciences and Nutrition,2007

3. Official methods of analysis of the Association of Official Analytical Chemists;AOAC,2000

4. Microbiology;Archunan,2004

5. Gluten-free cereal products and beverages;Arendt,2008

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