Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour

Applications of hydrocolloids and its effects on physicochemical characteristics of gluten-free bread from corn and rice flour

Rice and corn flour can be used for gluten-free bread using a number of food hydrocolloids to improve the physicochemical properties closer to wheat products. This research aims to observe the effect of different types of food hydrocolloids, namely xanthan gum, glucomannan, carrageenan and CMC (Carb...

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Bibliographic Details
Main Authors:	Fetriyuna, Fetriyuna, Agustinisari, Iceu, Kurniasari, Indah, Hastuti, Novitri, Eris, Fitria Riany, Kusnandar, Feri, Bachtiar, Muchamad
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2024
Online Access:	http://journalarticle.ukm.my/23645/1/SDD%207.pdf

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