The impacts of various ratios of different hydrocolloids and surfactants on quality characteristics of corn starch based gluten-free bread

Cereal Research Communications

Volumn 44, Issue 2, 2016, Pages 298-308

  Dizlek, H ^a   Ozer, M S ^b  

^a OSMANIYE KORKUT ATA UNIVERSITY   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Bread quality; Corn starch; Gluten free bread; Hydrocolloid; Surfactant

Indexed keywords

EID: 84971373664     PISSN: 01333720     EISSN: None     Source Type: Journal    
DOI: 10.1556/0806.43.2015.049     Document Type: Article

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