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Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread
One percent of the global population requires a gluten-free diet. With concurrent global warming and population growth, it is increasingly necessary to optimize the use of ingredients from resilient crops, such as tapioca. Tapioca flour is used in low proportions in bread due to its lack of gluten....
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180752/ https://www.ncbi.nlm.nih.gov/pubmed/35681377 http://dx.doi.org/10.3390/foods11111628 |