Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties

Background: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. Methods: The changes at the molecular level were assessed in bread using attenuated total reflectance Fourier tr...

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Detalles Bibliográficos
Autores principales: Wójcik, Monika, Różyło, Renata, Schönlechner, Regine, Matwijczuk, Arkadiusz, Dziki, Dariusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911875/
https://www.ncbi.nlm.nih.gov/pubmed/35268675
http://dx.doi.org/10.3390/molecules27051574

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911875/
https://www.ncbi.nlm.nih.gov/pubmed/35268675
http://dx.doi.org/10.3390/molecules27051574

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