Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes-Reference-Cited by-同舟云学术

Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes

Published:2021-03 Issue:1 Volume:41 Page:15-24
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SHAHZAD Syed Ali¹,HUSSAIN Shahzad¹^ORCID,Mohamed Abdellatif Abdelhakim¹,ALAMRI Mohamed Saleh¹,QASEM Akram Ahmed Abdo¹,IBRAHEEM Mohamed Abdrabo¹,Almaiman Salah Abdulaziz Mohamed¹,EL-DIN Mohamed Fikri Serag²

Affiliation:

1. King Saud University, Saudi Arabia

2. King Saud University, Saudi Arabia; Minufiya University, Egypt

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst25419.pdf

Reference42 articles.

1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan P.;Carbohydrate Polymers,2008

2. Assessment of quality and sensory properties of sorghum–wheat flour cookies;Adeyeye S. A. O.;Cogent Food & Agriculture,2016