Volume and texture improvement of gluten-free bread using quinoa white flour

Journal of Cereal Science

Volumn 59, Issue 1, 2014, Pages 41-47

  Elgeti, Dana ^a   Nordlohne, Sebastian D ^b   Föste, Maike ^a   Besl, Marina ^a   Linden, Martin H ^b   Heinz, Volker ^b   Jekle, Mario ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b German Institute of Food Technologies DIL   (Germany)

Author keywords

Glucosidase; Milling fraction; Porosity; Pseudocereal

Indexed keywords

CHENOPODIUM QUINOA; ZEA MAYS;

EID: 84891917697     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.10.010     Document Type: Article

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