Cargando…
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...
Autores principales: | Benkadri, Soulef, Salvador, Ana, Sanz, Teresa, Nasreddine Zidoune, Mohammed |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
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 |
Ejemplares similares
-
Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums
por: Yoon, Sung-Jin, et al.
Publicado: (2016) -
Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum
por: Jo, Wonjun, et al.
Publicado: (2018) -
Beneficial Effect of Polysaccharide Gel Made of Xanthan Gum and Locust Bean Gum on Bovine Oocytes
por: Hara, Shunsuke, et al.
Publicado: (2023) -
Solventless Crosslinking of Chitosan, Xanthan, and Locust Bean Gum Networks Functionalized with β-Cyclodextrin
por: Petitjean, Max, et al.
Publicado: (2020) -
Xanthan gum and Locust bean gum gel supports in vitro development of porcine oocytes derived from early antral follicles
por: MUNAKATA, Yasuhisa, et al.
Publicado: (2019)