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Mechanical, sensory, and consumer evaluation of ketogenic, gluten‐free breads
Ketogenic, gluten‐free breads comprised of almond flour, oat bran fiber, or combinations of both were compared. The textural properties, sensory attributes, and consumer acceptance were analyzed on each bread containing 100% almond flour (AF), 66.7% almond flour with 33.3% oat bran fiber (AOB), 66.7...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194744/ https://www.ncbi.nlm.nih.gov/pubmed/34136197 http://dx.doi.org/10.1002/fsn3.2308 |