Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production

Journal of Food Process Engineering

Volumn 38, Issue 2, 2015, Pages 135-143

  Rózyło, Renata ^a   Rudy, Stanisław ^a   Krzykowski, Andrzej ^a   Dziki, Dariusz ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERIES; LOW TEMPERATURE DRYING; PHYSICAL PROPERTIES;

AMARANTH FLOUR; DRYING TIME; FREEZE DRYING; GLUTEN-FREE BREAD; HEATING PLATE TEMPERATURE; NOVEL APPLICATIONS; PRODUCTION TIME; QUALITATIVE ASSESSMENTS;

FOOD PRODUCTS;

AMARANTHUS CAUDATUS; ZEA MAYS;

EID: 84924952973     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12152     Document Type: Article

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