Effect of apricot, guar and locust bean gum hydrocolloids on pasting, antioxidant, rheology, thermal and sensory properties of gluten-free breads
Afshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat, Khushnuma Maqbool, Shabir Ahmad Mir
Topics & Concepts
Food scienceDPPHChemistryGluten freeGuar gumSyneresisRheologyLocust bean gumGlutenAntioxidantMaterials scienceXanthan gumBiochemistryComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology