Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs

Autor: Mastanjević, K., Marko Jukic, Ugarčić, Ž, Kovačević, D., Kosović, I., Koceva Komlenić, D., Kuleš, A., Keleković, S.

Publikováno v: Proceedings of the 7th International Congress Flour-Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Flour-Bread
Scopus-Elsevier

The effect of replacing the wheat with the maize, soy and rice flour and breadcrumbs in the formulation of the gluten-free coating mixture for fried food products was investigated. Six different coating butters were prepared by mixing water and egg w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8e6ebb560ed3badafcd9a9fb23d33906
https://repozitorij.ptfos.hr/islandora/object/ptfos:2140

Use of maize, soy and rice flour and breadcrumbs in the formulation of the gluten free coating mixture for fried food products

Autor: Marko Jukic, Mastanjević, K., Ugarčić, Ž, Kovačević, D., Kosović, I., Koceva Komlenić, D., Keleković, S.

Publikováno v: Scopus-Elsevier

The effect of replacing the wheat with the maize, soy and rice flour and breadcrumbs in the formulation of the gluten-free coating mixture for fried food products was investigated. Six different coating butters were prepared by mixing water and egg w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9671e77d54ae37a95d004323194d8e10
http://www.scopus.com/inward/record.url?eid=2-s2.0-84991108718&partnerID=MN8TOARS

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