Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

Food Science and Technology International

Volumn 24, Issue 7, 2018, Pages 607-616

  Benkadri, Soulef ^a,b   Salvador, Ana ^b   Zidoune, Mohammed N ^a   Sanz, Teresa ^b  

^a Universite Mentouri Constantine   (Algeria)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

biscuit; Celiac children; rheology; texture; xanthan

Indexed keywords

HARDNESS; MOISTURE; RHEOLOGY; TEXTURES; VISCOELASTICITY;

BISCUIT; CELIAC CHILDREN; INDUSTRIAL PRODUCTION; RHEOLOGICAL PROPERTY; SENSORY ACCEPTABILITIES; TECHNOLOGICAL PROPERTIES; WATER HOLDING CAPACITY; XANTHAN;

XANTHAN GUM;

BACTERIAL POLYSACCHARIDE; WATER; XANTHAN;

ADULT; AGED; ANALYSIS; BREAD; CHEMISTRY; CICER; ELASTICITY; FLOW KINETICS; FOOD HANDLING; GLUTEN FREE DIET; HUMAN; MIDDLE AGED; ORYZA; PATIENT SATISFACTION; PROCEDURES; SENSATION; VISCOSITY;

ADULT; AGED; BREAD; CICER; DIET, GLUTEN-FREE; ELASTICITY; FOOD HANDLING; HUMANS; MIDDLE AGED; ORYZA; PATIENT SATISFACTION; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; SENSATION; VISCOSITY; WATER;

EID: 85047806346     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013218779323     Document Type: Article

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