Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber. This research focused on the development of gluten-free functional breads using pseudocereals, psyllium,...

Descripción completa

Detalles Bibliográficos
Autores principales: Peñalver, Rocío, Ros, Gaspar, Nieto, Gema
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650811/
https://www.ncbi.nlm.nih.gov/pubmed/37959040
http://dx.doi.org/10.3390/foods12213920

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650811/
https://www.ncbi.nlm.nih.gov/pubmed/37959040
http://dx.doi.org/10.3390/foods12213920

Ejemplares similares