Rheological, Physical, and Sensory Attributes of Gluten-Free Rice Cakes Containing Resistant Starch

Journal of Food Science

Volumn 80, Issue 2, 2015, Pages E341-E348

  Tsatsaragkou, Kleopatra ^a   Papantoniou, Maria ^a   Mandala, Ioanna ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Batter rheology; Gluten free; Physical properties; Resistant starch

Indexed keywords

MANIHOT ESCULENTA;

GLUTEN;

ANALYSIS; CHEMISTRY; CONSUMER ATTITUDE; FLOUR; FLOW KINETICS; FOOD HANDLING; FOOD STORAGE; HUMAN; PHYSICAL PHENOMENA; PROCEDURES; RICE; TASTE; VISCOSITY;

CONSUMER BEHAVIOR; FLOUR; FOOD HANDLING; FOOD STORAGE; GLUTENS; HUMANS; ORYZA SATIVA; PHYSICAL PHENOMENA; RHEOLOGY; TASTE; VISCOSITY;

EID: 84922792035     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12766     Document Type: Article

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