Gluten-free baking: Combating the challenges - A review

Trends in Food Science and Technology

Volumn 66, Issue , 2017, Pages 98-107

  Naqash, Farah ^a   Gani, Asir ^b   Gani, Adil ^a   Masoodi, F A ^a  

^a UNIVERSITY OF KASHMIR   (India)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Crumb texture; Functional ingredients; Gas retention; Gluten free; Loaf volume

Indexed keywords

DEFECTS;

FUNCTIONAL INGREDIENT; GAS RETENTION; GLUTEN-FREE; HYDROTHERMAL TREATMENTS; LOAF VOLUME; SOURDOUGH FERMENTATION; TECHNOLOGICAL CHALLENGES; TECHNOLOGICAL PROPERTIES;

CEREAL PRODUCTS;

EID: 85020395416     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.06.004     Document Type: Review

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