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Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type

Textural, physicochemical, and sensory characteristics of rice‐based gluten‐free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF‐SD]) were investigated. Acorn flour was added to replace rice flo...

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Detalles Bibliográficos
Autores principales:	Shiri, Ameneh, Ehrampoush, Mohammad Hassan, Yasini Ardakani, Seyed Ali, Shamsi, Farimah, Mollakhalili‐Meybodi, Neda
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565209/ https://www.ncbi.nlm.nih.gov/pubmed/34760245 http://dx.doi.org/10.1002/fsn3.2567

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