Effect of tiger nut-derived products in gluten-free batter and bread

Food Science and Technology International

Volumn 21, Issue 5, 2015, Pages 323-331

  Aguilar, Núria ^a   Albanell, Elena ^a   Miñarro, Begoña ^a   Guamis, Buenaventura ^a   Capellas, Marta ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Celiac disease; gluten free bread; tiger nut flour; tiger nut milk; tiger nut milk by product

Indexed keywords

FOOD PRODUCTS;

BAKED PRODUCT; CELIAC DISEASE; CRUMB STRUCTURE; DERIVED PRODUCTS; FIBER SOURCES; GLUTEN-FREE BREAD; TIGER NUT FLOUR; TIGER NUT MILK;

DAIRIES;

ZEA MAYS;

GLUTEN;

ANALYSIS; BREAD; CHEMISTRY; COOKING; CYPERUS; GLUTEN FREE DIET; NUTRITIONAL VALUE; PLANT SEED;

BREAD; COOKING; CYPERUS; DIET, GLUTEN-FREE; GLUTENS; NUTRITIVE VALUE; SEEDS;

EID: 84923200909     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214535615     Document Type: Article

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