Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)

Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the pr...

Descripción completa

Detalles Bibliográficos
Autores principales: Ndjang, Marie Madeleine Nanga, Klang, Julie Mathilde, Njapndounke, Bilkissou, Foko, Marius Edith Kouam, Dongmo, Jean Roger, Kamdem, Michael Hermann Kengne, Tonga, Jordan Lembe, Mmutlane, Edwin Mpho, Ndinteh, Derek Tantoh, Kayitesi, Eugenie, Zambou, François Ngoufack
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486541/
https://www.ncbi.nlm.nih.gov/pubmed/37685113
http://dx.doi.org/10.3390/foods12173180

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486541/
https://www.ncbi.nlm.nih.gov/pubmed/37685113
http://dx.doi.org/10.3390/foods12173180

Ejemplares similares