Physical properties of gluten-free sugar cookies made from amaranth-oat composites

LWT

Volumn 63, Issue 1, 2015, Pages 214-220

  Inglett, George E ^a   Chen, Diejun ^a   Liu, Sean X ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Amaranth; Oat; Pasting; Rheology; Texture

Indexed keywords

CHOLESTEROL; PHYSICAL PROPERTIES; RHEOLOGY; TEXTURES;

AMARANTH; ESSENTIAL AMINO ACIDS; GEOMETRICAL PROPERTY; PASTING; PASTING VISCOSITIES; TEXTURE PROPERTIES; VISCOUS PROPERTIES; WATER HOLDING CAPACITY;

BAKERIES;

AMARANTHUS CAUDATUS; TRITICUM AESTIVUM;

EID: 84928698178     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.056     Document Type: Article

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