Optimisation of structure-supporting agents in gluten-free pocket-type flat-bread by response surface methodology - by Abir Moustapha Noureddine

Noureddine, Abir Moustapha

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Optimisation of structure-supporting agents in gluten-free pocket-type flat-bread by response surface methodology - by Abir Moustapha Noureddine

Noureddine, Abir Moustapha

URI: http://hdl.handle.net/10938/4787

Date: 1993

Abstract:

Response surface methodology was utilised to analyse the effects of methocel, egg-albumen and gum arabic on the sensory properties of gluten-free Arabic bread baked from a formula based on pregelatinised rice and corn starch, and corn flour. A rotatable c

Description:

Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition,1993.;"Advisor: Imad Toufeili: Associate Professor, Food Science -- Members of Committee: Raja Tannous, Professor, Food Technology and Nutrition, Coordinator of Gr

Bibliography: leaves 29-34.

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Optimisation of structure-supporting agents in gluten-free pocket-type flat-bread by response surface methodology - by Abir Moustapha Noureddine

Optimisation of structure-supporting agents in gluten-free pocket-type flat-bread by response surface methodology - by Abir Moustapha Noureddine

Abstract:

Description:

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