Evaluation of a new method to determine the water addition level in gluten-free bread systems
Aylin W. Sahin, Jessica Wiertz, Elke K. Arendt
Topics & Concepts
FarinographFood scienceGuar gumGlutenFree waterChemistryWater activityMathematicsWater contentEnvironmental scienceEnvironmental engineeringGeotechnical engineeringEngineeringFood composition and propertiesCeliac Disease Research and ManagementMicrobial Metabolites in Food Biotechnology