Technofunctional and Nutritional Characterization of Gluten-Free Cakes Prepared from Water Chestnut Flours and Hydrocolloids

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 978-984

  Mir, Nisar Ahmad ^a   Gul, Khalid ^b   Riar, Charanjit Singh ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ALGINATE; CELLULOSE; COLLOIDS; NUTRITION; SODIUM; SODIUM ALGINATE;

ASH CONTENTS; CARBOXYMETHYL CELLULOSE; CELIAC DISEASE; FOOD INDUSTRIES; GLUTEN-FREE CAKES; PROTEIN CONTENTS; PROXIMATE ANALYSIS; WATER CHESTNUT;

FRUITS;

EID: 84953368244     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12311     Document Type: Article

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