Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content

International Journal of Food Science and Technology

Volumn 49, Issue 8, 2014, Pages 1825-1833

  Sarawong, Chonthira ^a,b   Gutiérrez, Zuleyka Rodríguez ^a   Berghofer, Emmerich ^a   Schoenlechner, Regine ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Functional properties; Gluten free bread; Green plantain flour; Resistant starch

Indexed keywords

STARCH;

BAKING TEMPERATURE; BREAD QUALITY; FUNCTIONAL INGREDIENT; FUNCTIONAL PROPERTIES; GLUTEN-FREE BREAD; GREEN PLANTAIN FLOUR; POROSITY STRUCTURE; RESISTANT STARCH;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 84904403968     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12491     Document Type: Article

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