Effect of different fibers on batter and gluten-free layer cake properties

LWT

Volumn 48, Issue 2, 2012, Pages 209-214

  Gularte, Márcia Arocha ^a,b   de la Hera, Esther ^c   Gómez, Manuel ^c   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^c UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Cakes; Fibers; Gluten free; Rice flour; Starch

Indexed keywords

STARCH; TEXTILE BLENDS;

BATTER VISCOSITIES; CAKE PROPERTIES; CAKES; FUNCTIONAL PROPERTIES; GLUTEN-FREE; GLUTEN-FREE CAKES; RICE FLOUR; SLOWLY DIGESTIBLE STARCH;

FIBERS;

CYAMOPSIS TETRAGONOLOBA;

EID: 84861182320     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.015     Document Type: Article

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