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Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design
The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-...
Autores principales: | Aguiar, Etiene Valéria, Santos, Fernanda Garcia, Centeno, Ana Carolina Ladeia Solera, Capriles, Vanessa Dias |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954203/ https://www.ncbi.nlm.nih.gov/pubmed/35327270 http://dx.doi.org/10.3390/foods11060848 |
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