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The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation
The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutrition...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7447740/ https://ncbi.nlm.nih.gov/pubmed/32884157 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04395-5 |
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