Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products co...

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Detalles Bibliográficos
Autores principales: Delarca Ruiz, Franklin, Aleman, Ricardo S., Kazemzadeh Pournaki, Shirin, Sarmiento Madrid, Mallerly, Muela, Andrea, Mendoza, Yeimi, Marcia Fuentes, Jhunior, Prinyawiwatkul, Witoon, King, Joan M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252510/
https://www.ncbi.nlm.nih.gov/pubmed/37297377
http://dx.doi.org/10.3390/foods12112132

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252510/
https://www.ncbi.nlm.nih.gov/pubmed/37297377
http://dx.doi.org/10.3390/foods12112132

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