Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids
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DOI: 10.1177/1082013220980594
Abstract: The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.0%). To study… read more here.
Keywords: gluten free; seed; rheology; gum ... See more keywords