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Effects of water addition level on physical properties, rheological profile and sensory evaluation of gluten-free bread : a preliminary approach

The amount of water in gluten-free recipes is very important to the quality of the end product. The research aimed to develop an alternative formula for gluten-free bread using different water levels. This research was conducted to determine the physical properties, rheological profile and sensory e...

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Bibliographic Details
Main Authors:	Norashikin Mohd Zain, Maaruf Abd. Ghani, Zalifah Mohd Kasim
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2023
Online Access:	http://journalarticle.ukm.my/21616/ http://journalarticle.ukm.my/21616/1/SD%2013.pdf

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