Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

LWT

Volumn 44, Issue 3, 2011, Pages 681-686

  Onyango, Calvin ^a   Mutungi, Christopher ^b   Unbehend, Günter ^c   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

Gluten free bread; Sorghum; Starch; Texture

Indexed keywords

FOOD PRODUCTS; PLANTS (BOTANY);

CASSAVA STARCH; EGG WHITE; GLUTEN-FREE; GLUTEN-FREE BREAD; MAIZE STARCH; POTATO STARCHES; PROPERTY; RICE STARCH; SORGHUM; STARCH CONTENTS;

STARCH;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 78650516169     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.09.006     Document Type: Article

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