Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence
Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was to bake a control loaf of bread as well as bread loaves containing 1%, 2%, 3%, 4%, and 5% dried and crushed hemp inflorescence (HI). The loaves of bread were evaluated in te...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2023-04-01
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| Series: | Applied Sciences |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2076-3417/13/8/4889 |
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