Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies

Published 2015 View Full Article

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Title
Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies
Authors
Keywords
Oat flour, Oat bran, Gluten-free cookies, β-Glucan, Electronic-nose, Mixolab
Journal
JOURNAL OF FOOD ENGINEERING
Volume 162, Issue -, Pages 1-8
Publisher
Elsevier BV
Online
2015-04-11
DOI
10.1016/j.jfoodeng.2015.04.002

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