Development of fibre-enriched gluten-free bread: A response surface methodology study

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 174-190

  Sabanis, Dimitrios ^a   Lebesi, Dimitra ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bread; Coeliac disease; Dietary fibre; Enrichment; Optimization

Indexed keywords

DRUG DERIVATIVE; HYDROXYPROPYLMETHYLCELLULOSE; METHYLCELLULOSE; STARCH; WATER;

ADOLESCENT; ADULT; ARTICLE; BREAD; CHEMISTRY; COLOR; COOKING; DIET SUPPLEMENTATION; DIETARY FIBER; FEMALE; FLOUR; FOOD HANDLING; FUNCTIONAL FOOD; GLUTEN FREE DIET; HUMAN; MAIZE; MALE; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT SEED; QUALITY CONTROL; RICE; SENSATION; STATISTICAL MODEL; ULTRASTRUCTURE;

ADOLESCENT; ADULT; BREAD; COLOR; COOKERY; DIET, GLUTEN-FREE; DIETARY FIBER; FEMALE; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; FUNCTIONAL FOOD; HUMANS; MALE; METHYLCELLULOSE; MODELS, STATISTICAL; ORYZA SATIVA; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SEEDS; SENSATION; STARCH; WATER; YOUNG ADULT; ZEA MAYS;

ZEA MAYS;

EID: 77951429414     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480902721196     Document Type: Article

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