Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical a...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Food Sci Nutr
Main Authors: Taghdir, Maryam, Mazloomi, Seyed Mohammad, Honar, Naser, Sepandi, Mojtaba, Ashourpour, Mahkameh, Salehi, Musa
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2016
Teme:
Original Research
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC5448356/
https://ncbi.nlm.nih.gov/pubmed/28572928
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.411
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