Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties

Increasing the variety of better‐tasting and healthier gluten‐free products is important for consumers with gluten‐related disorders. This work aimed to develop a gluten‐free bread formulation containing whole chia flour with acceptable sensory properties. A mixture design for three ingredients and...

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Detalles Bibliográficos
Autores principales: Sandri, Luciana T. B., Santos, Fernanda G., Fratelli, Camilly, Capriles, Vanessa D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5608975/
https://www.ncbi.nlm.nih.gov/pubmed/28948020
http://dx.doi.org/10.1002/fsn3.495

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5608975/
https://www.ncbi.nlm.nih.gov/pubmed/28948020
http://dx.doi.org/10.1002/fsn3.495

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