Sweet corn cob as a functional ingredient in bakery products

Gluten free (GF) products are often inferior in quality attributes, nutritional content and consumer acceptability. The use of GF by-products is a novel strategy to improve the structure and nutritional profile of these products. Sweet corn cob (SCC) is a by-product of sweet corn processing containi...

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Detalles Bibliográficos
Autores principales: Lau, T., Clayton, T., Harbourne, N., Rodriguez-Garcia, J., Oruna-Concha, M.J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8671855/
https://www.ncbi.nlm.nih.gov/pubmed/34950866
http://dx.doi.org/10.1016/j.fochx.2021.100180

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8671855/
https://www.ncbi.nlm.nih.gov/pubmed/34950866
http://dx.doi.org/10.1016/j.fochx.2021.100180

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