Physical-chemical characterization, acceptance test, and free-choice profiling of gluten-free bread developed with Brazilian buckwheat starch and flour
ABSTRACT: Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour i...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Universidade Federal de Santa Maria
2024-07-01
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| Серии: | Ciência Rural |
| Предметы: | |
| Online-ссылка: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024001000753&lng=en&tlng=en |
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