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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,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| 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 |