Quality characteristics of gluten free cookies prepared from different flour combinations

Journal of Food Science and Technology

Volumn 51, Issue 4, 2014, Pages 785-789

  Rai, Sweta ^a   Kaur, Amarjeet ^b   Singh, Baljit ^b  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chemical composition; Cookies; Functional properties; Gluten free; Sensory quality

Indexed keywords

BLENDING; GEMS; GRAIN (AGRICULTURAL PRODUCT); PHYSICOCHEMICAL PROPERTIES;

CHEMICAL COMPOSITIONS; COOKIES; FUNCTIONAL PROPERTIES; GLUTEN-FREE; SENSORY QUALITIES;

QUALITY CONTROL;

ECHINOCHLOA COLONA; ORYZA SATIVA; PENNISETUM GLAUCUM; SORGHUM BICOLOR; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84899106212     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0547-1     Document Type: Article

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