Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Food Science and Biotechnology

Volumn 24, Issue 4, 2015, Pages 1301-1307

  Aprodu, Iuliana ^a   Banu, Iuliana ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

fiber; glucose oxidase; gluten free; maize; rheology

Indexed keywords

FIBERS; FOOD PRODUCTS; GLUCOSE; GLUCOSE SENSORS; NUTRITION; RHEOLOGY; STARCH; WATER ABSORPTION; WATER LEVELS;

ABSORPTION LEVELS; DIETARY FIBERS; GLUTEN-FREE; GLUTEN-FREE BREAD; HYDRATION PROPERTIES; MAIZE; NUTRITIONAL BENEFITS; RHEOLOGICAL PROPERTY;

GLUCOSE OXIDASE;

EID: 84938359874     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-015-0167-z     Document Type: Article

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