Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

Starch/Staerke

Volumn 66, Issue 7-8, 2014, Pages 678-684

  Rodriguez Sandoval, Eduardo ^a   Franco, Célia M Landi ^b   Manjarres Pinzon, Katherine ^c  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^c UNIVERSIDAD DEL VALLE   (Colombia)

Author keywords

[No Author keywords available]

Indexed keywords

ENTHALPY; FOOD ADDITIVES; FOOD PRODUCTS; GELATION; MIXTURES; MOISTURE DETERMINATION; PLANTS (BOTANY);

FOOD LABELING REGULATIONS; FRUCTO-OLIGOSACCHARIDES; PASTING TEMPERATURE; PHYSICOCHEMICAL PROPERTY; QUALITY CHARACTERISTIC; RAPID VISCO UNITS; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

STARCH;

MANIHOT ESCULENTA;

EID: 84903817721     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201300233     Document Type: Article

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