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...
Shranjeno v:
| Principais autores: | , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Universidade Federal de Santa Maria
2024-07-01
|
| Serija: | Ciência Rural |
| Teme: | |
| Online dostop: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024001000753&lng=en&tlng=en |
| Oznake: |
Brez oznak, prvi označite!
|