Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

Extending the shelf life of gluten-free bread (GFB) is a challenge. Mainly due to the ingredients used and their characteristics, GFB has numerous drawbacks such as unsatisfactory texture and rapid staling beyond a low nutritional value. In the present study, flaxseed oil cake extract (FOCE) was use...

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Detalles Bibliográficos
Autores principales: Łopusiewicz, Łukasz, Kowalczewski, Przemysław Łukasz, Baranowska, Hanna Maria, Masewicz, Łukasz, Amarowicz, Ryszard, Krupa-Kozak, Urszula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914225/
https://www.ncbi.nlm.nih.gov/pubmed/36766124
http://dx.doi.org/10.3390/foods12030595

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914225/
https://www.ncbi.nlm.nih.gov/pubmed/36766124
http://dx.doi.org/10.3390/foods12030595

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