Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the ad...

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Bibliographic Details
Main Authors: Viviane Borges Vallejos, Tainara de Moraes Crizel, Myriam de las Mercedes Salas-Mellado
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2015-06-01
Series:Semina: Ciências Agrárias
Subjects:
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/18208

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