Cargando…

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan...

Descripción completa

Detalles Bibliográficos
Autores principales: Kurek, Marcin Andrzej, Moczkowska-Wyrwisz, Małgorzata, Wyrwisz, Jarosław, Karp, Sabina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619912/
https://www.ncbi.nlm.nih.gov/pubmed/34828832
http://dx.doi.org/10.3390/foods10112551