Effects of water addition level on physical properties, rheological profile and sensory evaluation of gluten-free bread : a preliminary approach
The amount of water in gluten-free recipes is very important to the quality of the end product. The research aimed to develop an alternative formula for gluten-free bread using different water levels. This research was conducted to determine the physical properties, rheological profile and sensory e...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2023
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| Online Access: | http://journalarticle.ukm.my/21616/1/SD%2013.pdf http://journalarticle.ukm.my/21616/ http://www.ukm.my/jsm/index.html |
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