Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

Food and Bioprocess Technology

Volumn 5, Issue 3, 2012, Pages 888-896

  Milde, Laura B ^a   Ramallo, Laura A ^a   Puppo, María C ^b,c  

^a UNIVERSIDAD NACIONAL DE MISIONES   (Argentina)

^b FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

^c FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Bread texture; Gluten free bread; Sensory quality; Soybean; Tapioca

Indexed keywords

BREAD QUALITY; CORN FLOUR; GLUTEN-FREE; GLUTEN-FREE BREAD; HEN EGG; OVERALL ACCEPTABILITY; SENSORY ACCEPTANCE; SENSORY QUALITIES; SOYBEAN; SOYBEAN FLOUR; STARCH-BASED; TAPIOCA; TAPIOCA STARCH; WEIGHT LOSS;

ELASTICITY; OILSEEDS; STARCH; SUGARS; TEXTURES;

FOOD PRODUCTS;

CHENOPODIUM BONUS-HENRICUS; GLYCINE MAX; MANIHOT ESCULENTA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84858000752     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0381-x     Document Type: Article

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