Chemical and Technological Assessment of Gluten-Free Pan Bread Fortified with Chia and Flaxseed Mucilage as a Natural Enhancer

This study evaluated chia mucilage (CM) and flaxseed mucilage (FM) as natural enhancers to improve gluten-free pan bread for celiac patients. Mucilage was extracted from chia and flax seeds (1:9 ratio), chemically analyzed, and incorporated into rice flour at levels of 12%, 14%, and 16%, along with...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Sayed, M.A. Khalil, Mohamed, M. El-Danasoury, Zakaria, H. Saad, Mona, M.M. Doweidar
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Food Technology Research Institute, ARC 2025-09-01
סדרה:	Food Technology Research Journal
נושאים:	mucilage flaxseed chia gluten-free pan bread celiac disease gel
גישה מקוונת:	https://ftrj.journals.ekb.eg/article_454948_2ff4dc75c322d6535f092824a27cac56.pdf
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!