Konu "gluten-free" için WoS İndeksli Yayınlar Koleksiyonu listeleme
Toplam kayıt 2, listelenen: 1-2
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Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums
(Walter De Gruyter Gmbh, 2016)Defatted hazelnut flour (DHF) in different levels (5 %, 10% and 15 %) of locust bean, guar and xanthan gum were added in rice-based gluten-free formulations to improve rheological properties of dough and baking properties ... -
Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration
(Wageningen Academic Publishers, 2017)In the present study, the effect of ascorbic acid addition on the pasting properties of several gluten-free flours, namely buckwheat, maize and rice flours, and textural properties of their gels were also investigated. ...