Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage

LWT

Volumn 98, Issue , 2018, Pages 451-457

  Paciulli, Maria ^a   Rinaldi, Massimiliano ^a   Cavazza, Antonella ^a   Ganino, Tommaso ^a   Rodolfi, Margherita ^a   Chiancone, Benedetta ^a   Chiavaro, Emma ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Biscuits recipes; Celiac disease; Chestnut; Colour; Dough rheology; Texture

Indexed keywords

CHEMICAL STABILITY; COLOR; HARDNESS; TEXTURES; WATER ABSORPTION;

BISCUITS RECIPES; CELIAC DISEASE; CHESTNUT; DOUGH RHEOLOGY; ORGANOLEPTIC QUALITY; OXIDATIVE STABILITY; WATER ABSORPTION INDEX; WATER BINDING CAPACITY;

FRUITS;

EID: 85053400478     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.09.002     Document Type: Article

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