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...
I tiakina i:
| Ngā kaituhi matua: | , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Food Technology Research Institute, ARC
2025-09-01
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| Rangatū: | Food Technology Research Journal |
| Ngā marau: | |
| Urunga tuihono: | https://ftrj.journals.ekb.eg/article_454948_2ff4dc75c322d6535f092824a27cac56.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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