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Gluten-free baked foods with extended shelf-life
The objective of this study was to develop a formulation that can retard staling/retrogradation of cheese breads without compromising their texture and expansion properties. During baking the dough expands and becomes soft, with lower density. Binary mixtures of cassava starch (Native + Oxidized) an...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6046030/ https://ncbi.nlm.nih.gov/pubmed/30065413 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3225-8 |
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