Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis

LWT

Volumn 62, Issue 2, 2015, Pages 1011-1018

  Machado Alencar, Natália Manzatti ^a   Steel, Caroline Joy ^a   Alvim, Izabela Dutra ^b   de Morais, Elisa Carvalho ^a   Andre Bolini, Helena Maria ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Amaranth; Gluten free bread; Quinoa; Sweeteners; Time intensity analysis

Indexed keywords

FOOD ADDITIVES; PHYSICOCHEMICAL PROPERTIES; SUGAR SUBSTITUTES;

AMARANTH; GLUTEN-FREE BREAD; QUINOA; SWEETENERS; TIME INTENSITIES;

QUALITY CONTROL;

AMARANTHUS CAUDATUS; CHENOPODIUM QUINOA;

EID: 84933670634     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.02.029     Document Type: Article

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