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Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Crossref DOI link: https://doi.org/10.1007/s00217-019-03253-9

Published Online: 2019-02-26

Published Print: 2019-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Vidaurre-Ruiz, Julio

Matheus-Diaz, Shessira

Salas-Valerio, Francisco

Barraza-Jauregui, Gabriela

Schoenlechner, Regine

Repo-Carrasco-Valencia, Ritva
Funding

Funding for this research was provided by:

European Union, Horizon 2020, Project PROTEIN2FOOD (635727)

Concytec
License Information

Text and Data Mining valid from 2019-02-26
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Article History

Received: 31 October 2018

Revised: 18 January 2019

Accepted: 9 February 2019

First Online: 26 February 2019

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

: This article does not contain any studies with human or animal subjects.