Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies

International Journal of Food Science and Technology

Volumn 44, Issue 3, 2009, Pages 531-538

  De Simas, Karina N ^a   Vieira, Leila Do N ^a   Podestá, Rossana ^a   Müller, Carmen M O ^a   Vieira, Manoela A ^a   Beber, Rosane C ^a   Reis, Maurício S ^a   Barreto, Pedro L M ^a   Amante, Edna R ^a   Amboni, Renata D M C ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Colour; Cookies; Gluten free food; King palm flour; Minerals; Texture profile analysis

Indexed keywords

ARCHONTOPHOENIX ALEXANDRAE; ZEA MAYS;

EID: 59549103950     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01840.x     Document Type: Article

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