Preparation and quality characteristics of gluten‐free potato cake

Author:

Li Mei123,Sun Hong‐Nan23,Mu Tai‐Hua23ORCID,Tian Shi‐Long1,Ji Lei‐Lei23,Zhang Du‐Qin4,Li Shou‐Qiang1,Ge Xia1,Cheng Jian‐Xin1,Tian Jia‐Chun1

Affiliation:

1. Gansu Innovation Center of Fruit and Vegetable Storage and Processing Agricultural Product Storage and Processing Research Institute Gansu Academy of Agricultural Sciences Lanzhou China

2. Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China

3. Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China

4. Academy of the National Food and Strategic Reserves Administration Beijing China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Utilization of faba bean and lupin flours in gluten free cake production;Abou‐Zaid A. M.;Australian Journal of Basic and Applied Sciences,2011

2. Quality characteristics of gluten free cake produced from cassava, pompkin and potato flours;Ammar A. S. M.;Journal of Food and Dairy Sciences,2013

3. Advances in coeliac disease

4. Amino acid composition and nutritional value of four cultivated South American potato species

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