Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads

Food and Bioprocess Technology

Volumn 7, Issue 3, 2014, Pages 868-876

  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; Creep recovery; Gluten free; Mathematical model; Rheology

Indexed keywords

EID: 84895057558     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1104-x     Document Type: Article

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