Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

• Main Authors: Pavalee Chompoorat, Patricia Rayas-Duarte, Zorba Josué Hernández-Estrada, Chaowana Phetcharat, Yongyut Khamsee
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85053684162&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/62482
• Institution: Chiang Mai University

© 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...