Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties

2021 ◽  
Author(s):  
Aline Machado Pereira ◽  
Marcio Schmiele ◽  
Estefania Júlia Dierings de Souza ◽  
Bianca Pio Ávila ◽  
Adriano Hirsch Ramos ◽  
...  
Keyword(s):  
Amylose Content ◽  
Sensory Properties ◽  
Gluten Free ◽  
Breakfast Cereals

Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour

2013 ◽  
Vol 113 (9) ◽  
pp. A60 ◽  
Author(s):  
M.G. Baker ◽  
H. Hudson ◽  
L. Flores ◽  
S. Bhaduri ◽  
R. Ghatak ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Quinoa Flour

Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads

2014 ◽  
Vol 239 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Anika Wolter ◽  
Anna-Sophie Hager ◽  
Emanuele Zannini ◽  
Michael Czerny ◽  
Elke K. Arendt
Keyword(s):  
Lactobacillus Plantarum ◽  
Sensory Properties ◽  
Gluten Free
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