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Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient
The present study was carried out to develop gluten free cereal bars for gluten intolerant population. The cereal bar was formulated using dry raw materials (quinoa, brown rice, flaxseed and dry fruits) and binding agents (honey). Honey was added as a sweetener and binding agent. The raw materials w...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098801/ https://ncbi.nlm.nih.gov/pubmed/30150817 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3284-x |
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