Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

Journal of Cereal Science

Volumn 56, Issue 3, 2012, Pages 603-609

  Tsatsaragkou, K ^a   Yiannopoulos, S ^b   Kontogiorgi, A ^b   Poulli, E ^b   Krokida, M ^c   Mandala, I ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b General Chemical State Laboratory   (Cyprus)

^c NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Carob flour; Gluten free; Mathematical model; Structure

Indexed keywords

CERATONIA SILIQUA;

EID: 84868212754     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.07.007     Document Type: Article

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