Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads

Journal of Cereal Science

Volumn 73, Issue , 2017, Pages 10-17

  Ayala Soto, Fabiola E ^a   Serna Saldívar, Sergio O ^a   Welti Chanes, Jorge ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Batter rheology; Gluten free (GF) bread; Maize fiber arabinoxylans (MFAX); Response surface methodology (RSM)

Indexed keywords

EID: 85006770749     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.11.003     Document Type: Article

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