Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase

Food Science and Technology International

Volumn 21, Issue 3, 2015, Pages 213-220

  Altindag, Gülçin ^a   Certel, Muharrem ^a   Erem, Fundagül ^a   Ilknur Konak, Ülgen ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Buckwheat; corn; gluten free cookie; rice; transglutaminase

Indexed keywords

HARDNESS; PROTEINS;

BUCKWHEAT; CORN; GLUTEN-FREE COOKIE; RICE; TRANSGLUTAMINASES;

CROPS;

ZEA MAYS;

FOOD ADDITIVE; GLUTEN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANALYSIS; CELIAC DISEASE; CHEMISTRY; COLOR; DIET THERAPY; FAGOPYRUM; FLOUR; GLUTEN FREE DIET; MAIZE; ORYZA; PARTICLE SIZE; PHYSICAL CHEMISTRY;

CELIAC DISEASE; COLOR; DIET, GLUTEN-FREE; FAGOPYRUM; FLOUR; FOOD ADDITIVES; GLUTENS; ORYZA; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; TRANSGLUTAMINASES; ZEA MAYS;

EID: 84924865594     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214525428     Document Type: Article

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