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Influence of different flours and starches on gluten-free bread aroma
The aim of this research was to study the effect of different gluten-free flours (yellow and white corn, rice, oat, teff, buckwheat, amaranth and quinoa) and starches (wheat, corn and potato) on the generation of volatile compounds in the fermented doughs and crumbs. Volatile compounds were analyzed...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430174/ https://ncbi.nlm.nih.gov/pubmed/28559602 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2562-3 |
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