Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread

This study clarified the effect of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. The thickening polysaccharides used for preparing gluten-free rice-flour bread were modified tamarind gum (MTG; thermoresponsive xyloglucan), tamarin...

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Detalles Bibliográficos
Autores principales: Fujii, Keiko, Usui, Momomi, Ohsuga, Akiko, Tsuji, Michiko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379171/
https://www.ncbi.nlm.nih.gov/pubmed/37509853
http://dx.doi.org/10.3390/foods12142761

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379171/
https://www.ncbi.nlm.nih.gov/pubmed/37509853
http://dx.doi.org/10.3390/foods12142761

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