Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics
Introduction: Gluten-free bread is a type of bread product made without gluten, and its consumption has increased in recent years, especially for individuals with celiac disease or driven by health considerations. The absence of gluten in gluten-free bread presents challenges in achieving the desir...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Faculty of Agriculture, University of Yudharta Pasuruan
2025-03-01
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| Col·lecció: | AGROMIX |
| Matèries: | |
| Accés en línia: | https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/5636 |
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