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

Document Type : Research articles

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