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Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread
The objective of the study was to screen amongst various gluten free flours to prepare Indian unleavened flatbread using principal component analysis (PCA) and hierarchical cluster analysis (HCA) as a mathematical tool. Gluten free flours studied in this work were, rice, sorghum, moong, amaranth, sa...
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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
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8021619/ https://ncbi.nlm.nih.gov/pubmed/33897019 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04694-x |
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