Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
Abstract Textural, physicochemical, and sensory characteristics of rice‐based gluten‐free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF‐SD]) were investigated. Acorn flour was added to replace...
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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Wiley
2021
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| Accès en ligne: | https://doaj.org/article/fde84706e08a4cf0ace154f4bcd59a49 |
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