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