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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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| Publié dans: | Food Sci Nutr |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
John Wiley and Sons Inc.
2016
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| Sujets: | |
| Accès en ligne: | 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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