Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties-Reference-Cited by-同舟云学术

Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties

Published:2016-03-06 Issue:5 Volume:51 Page:1087-1098
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Herranz Beatriz¹,Canet Wenceslao¹,Jiménez María José²,Fuentes Raúl¹,Alvarez María Dolores¹

Affiliation:

1. Department of Characterization, Quality and Safety; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); José Antonio Novais 10 28040 Madrid Spain

2. Sensory Analysis Service Unit; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); José Antonio Novais 10 28040 Madrid Spain

Funder

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13092/fullpdf

Reference28 articles.

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4. The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi;Campo-Deaño;Food Hydrocolloids,2009

5. Optimising texture of reduced-calorie yellow layer cakes;Frye;Cereal Chemistry,1991

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