Effect of Xanthan Gum Addition on the Quality Characteristics of Nonwheat Cakes Prepared from Acha and Bambara Nut Flour Blend

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|39|2|150-156

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.39, Iss.2, 2015-04, pp. : 150-156

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of xanthan gum on processing and cooking quality of nontraditional pasta

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 8, 2015-08 ,pp. : 1922-1932

John Wiley & Sons Inc

Access to resources Recommend Favorite

Quality evaluation of noodles prepared from blending of broken rice and wheat flour

By  

STARCH / STAERKE, Vol. 67, Iss. 11-12, 2015-12 ,pp. : 905-912

John Wiley & Sons Inc

Access to resources Recommend Favorite

Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 3, 2015-03 ,pp. : C522-C531

John Wiley & Sons Inc

Access to resources Recommend Favorite

Optimisation of wheat flour‐based sponge cake formulation containing tapioca starch and xanthan gum

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 2, 2015-02 ,pp. : 532-540

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of the shape of rice starch granules on flour characteristics and gluten‐free bread quality

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 8, 2015-08 ,pp. : 1743-1749

John Wiley & Sons Inc

Access to resources Recommend Favorite