Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth

International Journal of Food Science and Technology

Volumn 45, Issue 4, 2010, Pages 661-669

  Schoenlechner, Regine ^a   Mandala, Ioanna ^b   Kiskini, Alexandra ^b   Kostaropoulos, Athanasios ^b   Berghofer, Emmerich ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Albumen; Amaranth; Bread; Coeliac; Fat; Gluten free; Water

Indexed keywords

ALBUMEN; AMARANTH; BREAD; COELIAC; FAT; GLUTEN-FREE;

FOOD PRODUCTS; WATER QUALITY;

WATER CONTENT;

AMARANTHUS CAUDATUS;

EID: 77955591110     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02154.x     Document Type: Article

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