Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was stud...

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Detalles Bibliográficos
Autores principales: Piga, Antonio, Conte, Paola, Fois, Simonetta, Catzeddu, Pasquale, Del Caro, Alessandra, Sanguinetti, Anna Maria, Fadda, Costantino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143489/
https://www.ncbi.nlm.nih.gov/pubmed/33922117
http://dx.doi.org/10.3390/foods10050920

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143489/
https://www.ncbi.nlm.nih.gov/pubmed/33922117
http://dx.doi.org/10.3390/foods10050920

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