Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies

Journal of Food Engineering

Volumn 162, Issue , 2015, Pages 1-8

  Duta, Denisa Eglantina ^a   Culetu, Alina ^a  

^a Interdisciplinary Researches Department   (Romania)

Author keywords

Electronic nose; Gluten free cookies; Mixolab; Oat bran; Oat flour; Glucan

Indexed keywords

GELATION; STARCH;

GLUTEN-FREE; INTERNAL STRUCTURE; MIXOLAB; NUTRITIONAL PROPERTIES; OAT BRAN; OAT FLOUR; OVERALL ACCEPTABILITY; STARCH GELATINIZATION;

ELECTRONIC NOSE;

EID: 84927768830     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.04.002     Document Type: Article

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