Development of gluten-free bread baked with yam flour

Food Science and Technology Research

Volumn 18, Issue 4, 2012, Pages 543-548

  Seguchi, Masaharu ^a   Ozawa, Miki ^b   Nakamura, Chieko ^b   Tabara, Aya ^a  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

^b Kobe Women's Junior College   (Japan)

Author keywords

Celiac disease (CD); Gluten free bread; Wheat flour; Yam flour

Indexed keywords

CELIAC DISEASE; COMPRESSED YEAST; GLUTEN-FREE BREAD; HIGH MOLECULAR WEIGHT; LOW MOLECULAR WEIGHT; WHEAT FLOURS; WHEAT STARCH; YAM FLOUR;

BREADMAKING; CHROMATOGRAPHIC ANALYSIS; LIQUID CHROMATOGRAPHY; PEPTIDES; SEPARATION; SUGAR (SUCROSE); SUGARS;

FOOD PRODUCTS;

DIOSCOREA ALATA; DIOSCOREA JAPONICA; TRITICUM AESTIVUM;

EID: 84869792496     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.18.543     Document Type: Article

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