Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread

The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour...

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Detalles Bibliográficos
Autores principales: Laignier, Fernanda, Akutsu, Rita de Cássia Coelho de Almeida, Maldonade, Iriani Rodrigues, Bertoldo Pacheco, Maria Teresa, Silva, Vera Sônia Nunes, Mendonça, Marcio Antônio, Zandonadi, Renata Puppin, Raposo, António, Botelho, Raquel Braz Assunção
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229984/
https://www.ncbi.nlm.nih.gov/pubmed/34071793
http://dx.doi.org/10.3390/foods10061206

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229984/
https://www.ncbi.nlm.nih.gov/pubmed/34071793
http://dx.doi.org/10.3390/foods10061206

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