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Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desire...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9672681/ https://www.ncbi.nlm.nih.gov/pubmed/36407545 http://dx.doi.org/10.3389/fnut.2022.934602 |