Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

Food and Bioprocess Technology

Volumn 5, Issue 1, 2012, Pages 385-390

  Kiskini, Alexandra ^a   Kapsokefalou, Maria ^a   Yanniotis, Stavrianos ^a   Mandala, Ioanna ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Amaranth; Bread; Fortification; Gluten free; Iron; Physical; Sensory characteristics

Indexed keywords

AMARANTH; BREAD; FORTIFICATION; GLUTEN-FREE; PHYSICAL; SENSORY CHARACTERISTICS;

FOOD PRODUCTS; IRON COMPOUNDS; MILITARY ENGINEERING;

IRON;

AMARANTHUS CAUDATUS;

EID: 84856209373     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0651-2     Document Type: Article

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