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Keywords: Amylose content
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Journal Articles
Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans
Available to PurchaseEstefania Julia Dierings de Souza, Aline Machado Pereira, Mauro Fontana, Nathan Levien Vanier, Marcia Arocha Gularte
Journal:
British Food Journal
British Food Journal (2021) 123 (5): 1810–1820.
Published: 24 December 2020
... sensory preference. Originality/value Rice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice...
