Application of extruded broken bean flour for formulation of gluten-free cake blends
The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60%...
Shranjeno v:
| izdano v: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
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| Teme: | |
| Online dostop: | https://www.redalyc.org/articulo.oa?id=395941535012 |
| Oznake: |
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