Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals on a gluten-free diet. This study aimed to assess the physical, chemical, and sensory changes in low-carbohydrate bread when supplemented with WF. Molecular-level changes were also examined using ATR-FTIR...

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Detalles Bibliográficos
Autores principales: Wójcik, Monika, Dziki, Dariusz, Matwijczuk, Arkadiusz, Gawlik-Dziki, Urszula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486641/
https://www.ncbi.nlm.nih.gov/pubmed/37685252
http://dx.doi.org/10.3390/foods12173320

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486641/
https://www.ncbi.nlm.nih.gov/pubmed/37685252
http://dx.doi.org/10.3390/foods12173320

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