Gluten-free bread production by the corn meal and soybean flour extruded blend usage

Agriculturae Conspectus Scientificus

Volumn 72, Issue 3, 2007, Pages 227-232

  Ćurić, Duška ^a   Novotni, Dubravka ^a   Tušak, Dubravka ^a   Bauman, Ingrid ^a   Gabrić, Domagoj ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Corn extrudate; Dough rheology; Gluten free bread; Hydrocolloid; Rice

Indexed keywords

MAIZE; PROTEIN; RHEOLOGY; RICE; SOYBEAN;

CYAMOPSIS TETRAGONOLOBA; GLYCINE MAX; HORDEUM; SECALE CEREALE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 36749064874     PISSN: 13317768     EISSN: 13317776     Source Type: Journal    
DOI: None     Document Type: Article

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