TECHNOLOGICAL CHARACTERISTICS OF BREADFRUIT FLOUR (Artocarpus altilis L.) IN THE QUALITY OF GLUTEN-FREE BREAD
This study aimed to characterize the physicochemical properties and develop gluten-free breads using breadfruit flour (BFF). Three bread formulations were developed: a control bread (CB) with base flour (BF - composed of rice flour, corn starch, and cassava starch), and two variations with partial...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidade Paranaense (UNIPAR)
2025-08-01
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| シリーズ: | Arquivos de Ciências da Saúde da UNIPAR |
| 主題: | |
| オンライン･アクセス: | https://revistas.unipar.br/index.php/saude/article/view/11468 |
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