Optimization of corn, rice and buckwheat formulations for gluten-free wafer production

Food Science and Technology International

Volumn 22, Issue 5, 2016, Pages 410-419

  Dogan, Ismail Sait ^a   Yildiz, Onder ^b   Meral, Raciye ^a  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

^b IGDIR UNIVERSITY   (Turkey)

Author keywords

corn flour; Gluten free wafer; optimization; rice flour and buckwheat flour

Indexed keywords

CROPS; OPTIMIZATION;

BAKED PRODUCT; CORN FLOUR; GLUTEN-FREE; GLUTEN-FREE FOODS; RICE FLOUR; SHEET PROPERTY; TEXTURAL PROPERTIES; WAFER PRODUCTION;

XANTHAN GUM;

BACTERIAL POLYSACCHARIDE; GALACTAN; GUAR GUM; MANNAN; PLANT GUM; STARCH; XANTHAN;

ANALYSIS; BREAD; CELIAC DISEASE; CHEMISTRY; DIET THERAPY; FAGOPYRUM; FLOUR; FOOD HANDLING; GLUTEN FREE DIET; HUMAN; MAIZE; ORYZA; POTATO; PROCEDURES; VISCOSITY; WHEAT;

BREAD; CELIAC DISEASE; DIET, GLUTEN-FREE; FAGOPYRUM; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; GALACTANS; HUMANS; MANNANS; ORYZA; PLANT GUMS; POLYSACCHARIDES, BACTERIAL; SOLANUM TUBEROSUM; STARCH; TRITICUM; VISCOSITY; ZEA MAYS;

EID: 84975044505     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013215610981     Document Type: Article

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