Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance....

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Detalles Bibliográficos
Autores principales: Fratelli, Camilly, Santos, Fernanda Garcia, Muniz, Denise Garcia, Habu, Sascha, Braga, Anna Rafaela Cavalcante, Capriles, Vanessa Dias
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145964/
https://www.ncbi.nlm.nih.gov/pubmed/33925416
http://dx.doi.org/10.3390/foods10050954

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145964/
https://www.ncbi.nlm.nih.gov/pubmed/33925416
http://dx.doi.org/10.3390/foods10050954

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