PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM.
Abd-El-Khalek, M., Sakr, A., Abd El-Kader, M. (2016). PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM.. EKB Journal Management System, 67(4), 315-326. doi: 10.21608/ejarc.2016.213103
M. H. Abd-El-Khalek; A. M. Sakr; M. H. Abd El-Kader. "PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM.". EKB Journal Management System, 67, 4, 2016, 315-326. doi: 10.21608/ejarc.2016.213103
Abd-El-Khalek, M., Sakr, A., Abd El-Kader, M. (2016). 'PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM.', EKB Journal Management System, 67(4), pp. 315-326. doi: 10.21608/ejarc.2016.213103
Abd-El-Khalek, M., Sakr, A., Abd El-Kader, M. PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM.. EKB Journal Management System, 2016; 67(4): 315-326. doi: 10.21608/ejarc.2016.213103

PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM.

Egyptian Journal of Agricultural Sciences
Volume 67, Issue 4, October 2016, Page 315-326  XML PDF (897.15 K)
Document Type: Research articles
DOI: 10.21608/ejarc.2016.213103
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Authors
M. H. Abd-El-Khalek; A. M. Sakr; M. H. Abd El-Kader
Food Technology Research Institute, Agricultural Research Center, Giza, Cairo, Egypt.
Keywords
Gluten-free; corn muffins; soybean flour; xanthan gum; quality; prediction
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