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Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties
This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes. Substituting rice flour and potato starch with quinoa...
में बचाया:
| में प्रकाशित: | J Food Sci Technol |
|---|---|
| मुख्य लेखकों: | , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer India
2018
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400756/ https://ncbi.nlm.nih.gov/pubmed/30906026 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3523-1 |
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