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- Kaur, Maninder; Sandhu, Kawaljit Singh; Arora, AmitPal; Sharma, Aruna
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.62 no.1 pp. 628-632
- antioxidant activity; antioxidants, etc ; absorption; biscuits; buckwheat flour; celiac disease; color; emulsions; flavor; gluten; gluten-free foods; guar gum; gum arabic; gum tragacanth; hedonic scales; modulus of rupture; oils; polyphenols; water binding capacity; water content; wheat flour; xanthan gum; Show all 22 Subjects
- ... Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists because of difficulty in creating them and these are very much required for people suffering from celiac disease or for those intolerant or allergic to gluten. Buckwheat flour (BWF) was chosen as a gluten free source as this has been reported to have various polyphenolic compounds with antioxidant activity resulting ...