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Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads
Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting...
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| Publicado no: | Foods |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7073757/ https://ncbi.nlm.nih.gov/pubmed/31972969 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020111 |
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