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Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

The market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities of fat, sugars, structuring agents, and flavor enhancers are added to GF formu...

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Detalles Bibliográficos
Autores principales: Montemurro, Marco, Pontonio, Erica, Rizzello, Carlo Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923426/
https://www.ncbi.nlm.nih.gov/pubmed/33672491
http://dx.doi.org/10.3390/foods10020462