Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology
Gluten is a major component of some cereal and bakery product. Gluten can cause intestinal absorption problem especially to people who have celiac diseases. The aim of this research was to optimize a formulation of gluten free bread (GFB) based on rice flour. The target is to achieve high in volume...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Universiti Malaysia Pahang
2016
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/15787/ http://umpir.ump.edu.my/id/eprint/15787/ http://umpir.ump.edu.my/id/eprint/15787/1/P084%20pg607-615.pdf |