The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread
Breads is a staple food for everyday life and the most difficult product to replace for celiac. Celiac disease is a lifelong inflammatory disease in small intestine caused by exposure to gluten. Gluten is a composite of storage proteins term prolamins and glutelins, where it is major component in ba...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2019
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| 主題: | |
| オンライン･アクセス: | http://umpir.ump.edu.my/id/eprint/31117/1/The%20roles%20of%20xanthan%20gum%2C%20potato%20starch%2C%20and%20sorbitol%20in%20the%20formulation%20of%20gluten.pdf |