The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread

The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread

Breads is a staple food for everyday life and the most difficult product to replace for celiac. Celiac disease is a lifelong inflammatory disease in small intestine caused by exposure to gluten. Gluten is a composite of storage proteins term prolamins and glutelins, where it is major component in ba...

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Bibliographic Details
Main Author: Azwin, Ahmad
Format: Thesis
Language:English
Published: 2019
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/31117/
http://umpir.ump.edu.my/id/eprint/31117/1/The%20roles%20of%20xanthan%20gum%2C%20potato%20starch%2C%20and%20sorbitol%20in%20the%20formulation%20of%20gluten.pdf

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