Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
© 2018, Association of Food Scientists & Technologists (India). Legumes and cereals complement their nutritional quality and there is a need of convenience products made with these grains. The objectives of this study were to determine the rheological and functional properties of precooked red...
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| Main Authors: | , , , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85053684162&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62482 |
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| Institution: | Chiang Mai University |