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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |