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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Bibliographic Details
Main Authors: Norashikin Mohd Zain,, Maaruf Abd. Ghani,, Zalifah Mohd Kasim,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2023
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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