Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC

Journal of Industrial and Engineering Chemistry

Volumn 20, Issue 4, 2014, Pages 1812-1818

  Mohammadi, Mehrdad ^a   Sadeghnia, Nasim ^a   Azizi, Mohammad Hossain ^b   Neyestani, Tirang Reza ^a   Mortazavian, Amir Mohammad ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

CMC; Flat bread; Gluten replacer; Gluten free; Xanthan

Indexed keywords

XANTHAN GUM;

CMC; FLAT BREAD; GLUTEN REPLACER; GLUTEN-FREE; XANTHAN;

FOOD PRODUCTS;

EID: 84900486177     PISSN: 1226086X     EISSN: 22345957     Source Type: Journal    
DOI: 10.1016/j.jiec.2013.08.035     Document Type: Article

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