Use of various flours in gluten-free biscuits

Journal of Food, Agriculture and Environment

Volumn 10, Issue 1, 2012, Pages 128-131

  Ergin, Aliye ^a   Herken, Emine Nur ^a  

^a PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

Biscuit; Chemical analysis; Chickpea; Corn; Flour; Gluten free; Organoleptic properties; Potato; Protein digestibility; Rice; Starch; Texture

Indexed keywords

GUAR GUM; PEROXIDE; SODIUM CHLORIDE; STARCH; SUGAR; WATER;

ARTICLE; CELIAC DISEASE; CHICKPEA; COLOR; DIGESTION; EGG; FAT CONTENT; FLOUR; FOOD; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; FOOD TEXTURE; GLUTEN FREE BISCUIT; GLUTEN FREE DIET; HUMAN; IN VITRO STUDY; MAIZE; MILK; ODOR; PARTICLE SIZE; PHYSICAL CHEMISTRY; POTATO; PROTEIN CONTENT; RICE; SENSORY ANALYSIS; TASTE;

CICER ARIETINUM; CYAMOPSIS TETRAGONOLOBA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84856888647     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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