Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology

Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the com...

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Detalles Bibliográficos
Autores principales: Benkadri, Soulef, Salvador, Ana, Sanz, Teresa, Nasreddine Zidoune, Mohammed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822444/
https://www.ncbi.nlm.nih.gov/pubmed/33374600
http://dx.doi.org/10.3390/foods10010012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822444/
https://www.ncbi.nlm.nih.gov/pubmed/33374600
http://dx.doi.org/10.3390/foods10010012

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