Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread for...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2021-05-01
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| Serier: | Applied Sciences |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2076-3417/11/10/4605 |
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