Gluten-free baked foods with extended shelf-life
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DOI: 10.1007/s13197-018-3225-8
Abstract: The objective of this study was to develop a formulation that can retard staling/retrogradation of cheese breads without compromising their texture and expansion properties. During baking the dough expands and becomes soft, with lower density.… read more here.
Keywords: gluten free; free baked; oxidized guar; cassava starch ... See more keywords