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Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC
The present work was carried out to study the effectiveness of substitution of wheat flour with different levels of chickpea flour, corn flour, and hydroxypropyl methylcellulose (HPMC) for the production of gluten-free sausages. The prepared sausages were subjected to physicochemical, color, texture...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9174016/ https://www.ncbi.nlm.nih.gov/pubmed/35685249 http://dx.doi.org/10.1155/2022/3616887 |