Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flo...

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Detalles Bibliográficos
Autores principales: Pešić, Mirjana B., Pešić, Milica M., Bezbradica, Jelena, Stanojević, Anđela B., Ivković, Petra, Milinčić, Danijel D., Demin, Mirjana, Kostić, Aleksandar Ž., Dojčinović, Biljana, Stanojević, Sladjana P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10224361/
https://www.ncbi.nlm.nih.gov/pubmed/37241841
http://dx.doi.org/10.3390/molecules28104098

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10224361/
https://www.ncbi.nlm.nih.gov/pubmed/37241841
http://dx.doi.org/10.3390/molecules28104098

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