Effect of hydrocolloids on gluten-free batter properties and bread quality
- Author
- SCIARINI, Lorena S1 ; RIBOTTA, Pablo D1 ; LEON, Alberto E1 ; PEREZ, Gabriela T1
[1] CONICET- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina - Source
International journal of food science & technology. 2010, Vol 45, Num 11, pp 2306-2312, 7 p ; ref : 1 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Wiley-Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Batter consistency bread quality gluten-free bread hydrocolloid
- Keyword (fr)
- Chair à saucisse Consistance Gluten Hydrocolloïde Pain Propriété Qualité Pâte liquide Produit carné Produit cuisson Produit céréalier Protéine végétale
- Keyword (en)
- Meat emulsion Consistency Gluten Hydrocolloid Bread Properties Quality Meat product Bakery product Cereal product Plant protein
- Keyword (es)
- Carne para salchicha Consistencia Gluten Hidrocoloide Pan Propiedad Calidad Producto de carne Producto panadería Producto de cereal Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23404286
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2010.02407.x 
https://dx.doi.org/10.1111/j.1365-2621.2010.02407.x
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