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Improving gluten-free bread volume using additives: A review

The use of additives in gluten-free bread for characteristics improvement has led to a wide range of formulations. Moreover, the choice of additives seems arbitrary and hinders standardization of products. This review evaluates additives combination strategies to enhance the volume of gluten-free br...

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Autori principali: William Asongni Djeukeu, Julien Armel Agamou Assiene, Fabrice Fabien Dongmo Dongho, Vanessa Guemkam Boudjeka, Adelaide Mawamba Demasse, Fernande Christine Biyegue Nyangono, Evariste Fedoung Fongzossie, Inocent Gouado
Natura: Artigo
Lingua:Inglês
Pubblicazione: Elsevier 2024-12-01
Serie:Food Chemistry Advances
Soggetti:
Gluten-free bread
Volume increase
Additives
Ingredients
Formulation
Accesso online:http://www.sciencedirect.com/science/article/pii/S2772753X24001345
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