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Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality.
Chompoorat, Pavalee; Rayas-Duarte, Patricia; Hernández-Estrada, Zorba Josué; Phetcharat, Chaowana; Khamsee, Yongyut.
Affiliation
  • Chompoorat P; 1Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290 Thailand.
  • Rayas-Duarte P; 2Robert M. Kerr Food and Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK 74078 USA.
  • Hernández-Estrada ZJ; 3Instituto Tecnológico de Veracruz del Tecnológico Nacional de México, Calz. Miguel Angel de Quevedo 2779 Col. Formando Hogar, 91860 Veracruz, Ver. Mexico.
  • Phetcharat C; 4Faculty of Economics, Chiang Mai University, Chiang Mai, 50200 Thailand.
  • Khamsee Y; 1Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290 Thailand.
J Food Sci Technol ; 55(12): 4937-4944, 2018 Dec.
Article in En | MEDLINE | ID: mdl-30482989
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2018 Document type: Article Country of publication:
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Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2018 Document type: Article Country of publication: