Now showing items 1-2 of 2
Rheological and textural properties of gluten - free doughts made from Andean grains
The objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by diﬀerent proportions of quinoa (10%, 30% and 50%), ...
Inﬂuence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
(Springer Verlag, 2019)
The aim of this research was to determine the inﬂuence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were ...