Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach

Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach

Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten-free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn flour (CF) / potato starch (PS) blen...

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Bibliographic Details
Main Authors: Yildiz Önder, Bulut Birgül
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
celiac diseases
corn flour
potato starch
gluten-free tulumba dessert
RSM
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2015-0047/pjfns-2015-0047.xml?format=INT
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