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

Autor: Mohammed Nasreddine Zidoune, Soulef Benkadri, Teresa Sanz, Ana Salvador

Publikováno v: Foods, Vol 10, Iss 12, p 12 (2021)
Foods
Volume 10
Issue 1
Digital.CSIC. Repositorio Institucional del CSIC
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© 2020 by the authors.
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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56de20924191d56cdbc8079606bbd68c
http://hdl.handle.net/10261/225759

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

Autor: Benkadri S; Institut de la Nutrition, de l'Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A.), Route Ain El bey, 25000 Constantine, Algeria.; Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain., Salvador A; Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain., Sanz T; Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain., Nasreddine Zidoune M; Institut de la Nutrition, de l'Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A.), Route Ain El bey, 25000 Constantine, Algeria.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 Dec 23; Vol. 10 (1). Date of Electronic Publication: 2020 Dec 23.