Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology

Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology

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Bibliographic Details
Main Authors: Benkadri, Soulef, Salvador, Ana, Sanz Taberner, Teresa, Nasreddine Zidoune, Mohammed
Other Authors: Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Algérie)
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2020
Subjects:Celiac children, Gluten-free biscuit, Xanthan gum, Locust bean gum, RSM, Rice chickpea flour,
Online Access:http://hdl.handle.net/10261/225759
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http://hdl.handle.net/10261/225759

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