Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous
In this study, the aim was to produce traditional couscous in gluten-free form. For this purpose, rice flour (RF) and pre-treated (gelatinized) rice flour (GRF) were added in varying proportions (15, 20, 25, and 30%) to the recipe instead of gums and enzymes in order to provide the desired structure...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2022-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202206-0004_evaluation-of-chemical-composition-and-cooking-properties-of-turkish-type-gluten-free-rice-couscous.php |