Development of gluten free bread containing carob flour and resistant starch

LWT

Volumn 58, Issue 1, 2014, Pages 124-129

  Tsatsaragkou, K ^a   Gounaropoulos, G ^a   Mandala, I ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Carob flour; Gluten free; Resistant starch; Response surface methodology (RSM)

Indexed keywords

FOOD PRODUCTS; STARCH; SURFACE PROPERTIES;

CAROB FLOUR; G PROTEIN; GLUTEN-FREE; GLUTEN-FREE BREAD; INFLUENCE MODEL; RESISTANT STARCH; RESPONSE SURFACE METHODOLOGY; RESPONSE-SURFACE METHODOLOGY; RICE FLOUR; STARCH ADDITION;

PROTEINS;

CERATONIA SILIQUA;

EID: 84898822595     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.043     Document Type: Article

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