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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| 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 |