Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of Food Engineering - Tập 79 - Trang 1033-1047 - 2007
A. Lazaridou1, D. Duta2, M. Papageorgiou3, N. Belc2, C.G. Biliaderis1
1Laboratory of Food Chemistry & Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University, P.O. Box 256, Thessaloniki 541 24, Greece
2Institute of Food Bioresources, 6, DinuVintila Str., Sector 2, 021102 Bucharest, Romania
3Cereal Institute, N.AG.RE.F, P.O. Box 60411, 57001 Thessaloniki, Greece

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Journal of Food Engineering

Tập 79

1033-1047

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