Optimisation of structure-supporting agents in gluten-free pocket-type flat-bread by response surface methodology - by Abir Moustapha Noureddine
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.
Bibliography: leaves 29-34.