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Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme

Ghodsieh Alizadeh-Bahaabadi, Leila Lakzadeh, Hamid Forootanfar, Hamid‐Reza Akhavan

2021International Journal of Biological Macromolecules18 citationsDOI

Topics & Concepts

LaccaseFood scienceXanthan gumChemistryWheat flourAflatoxinGlutenGluten freeEnzymeMaterials scienceBiochemistryRheologyComposite materialSeed and Plant BiochemistryFood composition and propertiesAgricultural and Food Sciences
Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme | Litcius