Apple pomace in gluten-free formulations: Effect on rheology and product quality

International Journal of Food Science and Technology

Volumn 50, Issue 3, 2015, Pages 682-690

  Rocha Parra, Andrés F ^a   Ribotta, Pablo D ^b   Ferrero, Cristina ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Apple pomace; Cassava starch; Gluten free; Response surface methodology; Rheology; Rice flour

Indexed keywords

ELASTICITY; MIXTURES; PLANTS (BOTANY); QUALITY CONTROL; RHEOLOGY; STARCH; SURFACE PROPERTIES; TEXTURES;

APPLE POMACE; CASSAVA STARCH; GLUTEN-FREE; RESPONSE SURFACE METHODOLOGY; RICE FLOUR;

FRUITS;

MALUS X DOMESTICA; MANIHOT ESCULENTA;

EID: 84923099956     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12662     Document Type: Article

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