Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type

Journal of Texture Studies

Volumn 49, Issue 4, 2018, Pages 395-403

  Feizollahi, Ehsan ^a   Mirmoghtadaie, Leila ^a   Mohammadifar, Mohammad Amin ^b   Jazaeri, Sahar ^a   Hadaegh, Haleh ^c   Nazari, Bahman ^a   Lalegani, Sajjad ^d  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c ISLAMIC AZAD UNIVERSITY   (Iran)

^d TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

digestion; gluten free bread; rice; texture

Indexed keywords

GELATION; GRANULATION; HARDNESS; HYDRATION; SLUDGE DIGESTION; STARCH; TEXTURES; WATER QUALITY;

GELATINIZATION TEMPERATURE; GLUTEN-FREE BREAD; HYDRATION PROPERTIES; NEGATIVE CORRELATION; PROXIMATE COMPOSITIONS; RICE; SENSORIAL PROPERTIES; WATER BINDING CAPACITY;

FOOD PRODUCTS;

EID: 85043500224     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12326     Document Type: Article

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