Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins

International Journal of Food Science and Technology

Volumn 44, Issue 12, 2009, Pages 2493-2499

  Onyango, Calvin ^a   Mutungi, Christopher ^b   Unbehend, Günter ^b   Lindhauer, Meinolf G ^c  

^a Kenya Industrial Research and Development Institute   (Kenya)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Cassava; Egg white; Gluten free bread; Skim milk powder; Sorghum; Soybean concentrate; Soybean isolate

Indexed keywords

GLYCINE MAX; MANIHOT ESCULENTA;

EID: 70450174329     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02048.x     Document Type: Article

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