Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
“Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon “chipás” prepared with cassava or corn starch were analyzed. This...
Guardado en:
| Autores principales: | Ávalos, Ana, Goytiño, Pamela, Conforti, Paula Andrea, Lupano, Cecilia Elena |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/97414 https://ri.conicet.gov.ar/11336/57343 https://www.cogentoa.com/article/10.1080/23311932.2016.1275394 |
| Aporte de: |
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