Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical a...

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Detalles Bibliográficos
Autores principales: Taghdir, Maryam, Mazloomi, Seyed Mohammad, Honar, Naser, Sepandi, Mojtaba, Ashourpour, Mahkameh, Salehi, Musa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448356/
https://www.ncbi.nlm.nih.gov/pubmed/28572928
http://dx.doi.org/10.1002/fsn3.411

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448356/
https://www.ncbi.nlm.nih.gov/pubmed/28572928
http://dx.doi.org/10.1002/fsn3.411

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