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Assessing Gluten-Free Soy Bread Quality and Amino Acid Content
The nutritional and palatability relevance of bread prepared with soy flour was examined. There are a few effective nutritional measures that combine palatability, convenience, and functionality in the suppression of muscle loss (contributing to the improvement and prevention of sarcopenia). Therefo...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048178/ https://www.ncbi.nlm.nih.gov/pubmed/36981122 http://dx.doi.org/10.3390/foods12061195 |