The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread
Celiac disease is a common autoimmune disorder which is triggered by receiving gluten. In this study, corn flour was used as gluten-free flour. Therefore, in order to simulate the properties of gluten, the use of enzymes with cross-linking ability such as microbial transglutaminase at levels of (0,...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2019-02-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_82964_c2070354c84c4180e505f76aa3281910.pdf |