Effect of lupine flour on baking characteristics of gluten free cookies

Advance Journal of Food Science and Technology

Volumn 5, Issue 5, 2013, Pages 600-605

  Maghaydah, Sofyan ^a   Abdul hussain, Selma ^b   Ajo, Radwan ^c   Tawalbeh, Yousef ^a   Elsahoryi, Noor ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF BAGHDAD   (Iraq)

^c AL BALQA APPLIED UNIVERSITY   (Jordan)

Author keywords

Celiac disease; Corn flour; Corn starch; Gluten free cookies; Lupine flour; Rice flour

Indexed keywords

CARBOHYDRATES; CHEMICAL ANALYSIS; COLOR; COLORIMETRY; MOISTURE; PATHOLOGY; PROTEINS; SENSORY ANALYSIS; STARCH;

CELIAC DISEASE; CORN FLOUR; CORN STARCH; GLUTEN-FREE; LUPINE FLOUR; RICE FLOUR;

BLENDING;

EID: 84877893270     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.5.3134     Document Type: Article

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