Optimization of leavening agents in extruded gluten-free brewer's rice hard pretzel using response surface methodology
Celiac is the second most important issue in food sensitivities. The only treatment for celiac is a lifetime avoidance of consuming gluten. As pretzels are one of the most popular snacks in the world, making gluten-free pretzels is a market need. To produce gluten-free products, it is important to o...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell Publishing
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/53449/1/Optimization%20of%20leavening%20agents%20in%20extruded%20gluten-free%20brewer%27s%20rice%20hard%20pretzel%20using%20response%20surface%20methodology.pdf http://psasir.upm.edu.my/id/eprint/53449/ http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12254/abstract |
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http://psasir.upm.edu.my/id/eprint/53449/1/Optimization%20of%20leavening%20agents%20in%20extruded%20gluten-free%20brewer%27s%20rice%20hard%20pretzel%20using%20response%20surface%20methodology.pdfhttp://psasir.upm.edu.my/id/eprint/53449/
http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12254/abstract