Gluten-free rice & bean biscuit: characterization of a new food product

As the market does not offer a portable and long-lasting product combining rice and beans in a single preparation, this study intends to characterize a new and alternative gluten-free biscuit, based on the most classic Brazilian staple food: rice and beans. For that, six formulations were designed t...

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Detalles Bibliográficos
Autores principales: David Wesley, Silva, Helena Maria André, Bolini, Clerici, Maria Teresa Pedrosa Silva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7820923/
https://www.ncbi.nlm.nih.gov/pubmed/33521353
http://dx.doi.org/10.1016/j.heliyon.2021.e05956

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7820923/
https://www.ncbi.nlm.nih.gov/pubmed/33521353
http://dx.doi.org/10.1016/j.heliyon.2021.e05956

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