Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product

Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition to the enrichment of gluten-free foods. This paper is a report on the results of...

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Detalles Bibliográficos
Autores principales: Kowalczewski, Przemysław Łukasz, Walkowiak, Katarzyna, Masewicz, Łukasz, Bartczak, Olga, Lewandowicz, Jacek, Kubiak, Piotr, Baranowska, Hanna Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678567/
https://www.ncbi.nlm.nih.gov/pubmed/31277294
http://dx.doi.org/10.3390/foods8070240

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678567/
https://www.ncbi.nlm.nih.gov/pubmed/31277294
http://dx.doi.org/10.3390/foods8070240

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