The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread-Reference-Cited by-同舟云学术

The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread

Published:2016-12-14 Issue:1 Volume:82 Page:194-201
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bize Magali¹,Smith Brennan M.²,Aramouni Fadi M.¹,Bean Scott R.³

Affiliation:

1. Food Science Inst; Kansas State Univ; 216 Call Hall, KSU Manhattan KS 66506 U.S.A

2. School of Food Science; Univ. of Idaho; 875 Perimeter Dr Moscow ID 83844 U.S.A

3. USDA-ARS-CGAHR; 1515 College Ave Manhattan KS 66502 U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13574/fullpdf

Reference52 articles.

1. Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads;Ahlborn;Cereal Chem,2005

2. Hydrocolloids in gluten-free breads: a review;Anton;Int J Food Sci Nutr,2009

3. Development of gluten-free cereal products;Arendt;Baking + Biscuit Intl,2009

4. The Science of Gluten-Free Foods and Beverages

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The impact of different hydrocolloids on gluten-free bazlama bread quality;Food Hydrocolloids;2024-11

2. Postbiotics in the Bakery Products: Applications and Nutritional Values;Probiotics and Antimicrobial Proteins;2024-07-27

3. Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations;Cereal Chemistry;2024-04-11

4. Gluten-free bread production based on cassava-banana composite flour with egg white protein addition;AIP Conference Proceedings;2024

5. Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals;Foods;2023-08-12