MODIFICATION OF GLUTEN-FREE BREAD STRUCTURE WITH HYDROCOLLOIDS
Bread is a food source of carbohydrates made from wheat flour that contains gluten, a protein that can hold the structure of the bread dough to keep expanding. On the other hand, wheat flour is made from wheat which cannot be grown domestically so gluten-free breads need to be produced to help re...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/46258 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |