Gluten-free bread making trials from cassava (Manihot Esculenta Crantz) flour and sensory evaluation of the final product

International Journal of Food Properties

Volumn 13, Issue 3, 2010, Pages 562-573

  Pasqualone, Antonella ^a   Caponio, Francesco ^a   Summo, Carmine ^a   Paradiso, Vito Michele ^a   Bottega, Gabriella ^b   Pagani, Maria Ambrogina ^b  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Cassava; Celiac disease; Gluten free bread; Sensory properties

Indexed keywords

BREAD MAKING; CASSAVA FLOUR; CELIAC DISEASE; EGG WHITE; GLUTEN-FREE BREAD; MANIHOT ESCULENTA CRANTZ; NUTRITIONAL VALUE; SENSORY EVALUATION; SENSORY PROPERTIES; SPECIFIC VOLUME; VIRGIN OLIVE OIL;

VEGETABLE OILS;

MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 77952387279     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802713172     Document Type: Article

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