Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads

Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting...

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Detalles Bibliográficos
Autores principales: Graça, Carla, Raymundo, Anabela, Sousa, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073757/
https://www.ncbi.nlm.nih.gov/pubmed/31972969
http://dx.doi.org/10.3390/foods9020111

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073757/
https://www.ncbi.nlm.nih.gov/pubmed/31972969
http://dx.doi.org/10.3390/foods9020111

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