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The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation
The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutrition...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer India
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7447740/ https://www.ncbi.nlm.nih.gov/pubmed/32884157 http://dx.doi.org/10.1007/s13197-020-04395-5 |