Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes

International Journal of Food Science and Technology

Volumn 50, Issue 8, 2015, Pages 1873-1881

  Rothschild, Jeffrey ^a   Rosentrater, Kurt A ^b   Onwulata, Charles ^c   Singh, Mukti ^c   Menutti, Lorena ^a   Jambazian, Pera ^a   Omary, María B ^a  

^a CALIFORNIA STATE UNIVERSITY   (United States)

^b Iowa State University   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Cake; Coeliac; Gluten free; Quinoa; Roasting

Indexed keywords

ALLERGENS; MOISTURE; MOISTURE DETERMINATION; TEXTURES;

CAKE; COELIAC; GLUTEN-FREE; QUINOA; ROASTING;

PHYSICOCHEMICAL PROPERTIES;

CHENOPODIUM QUINOA;

EID: 84937524506     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12837     Document Type: Article

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