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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...

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Detalles Bibliográficos
Autores principales:	Yazdanpanah, Sedigheh, Ansarifard, Samaneh, Hasani, Mahsa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi 2022
Materias:	Research Article
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

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