Consumer perception of breads made with germinated rice flour and its nutritional and technological properties
Gluten-free bakery products have nutritional deficiencies and technological flaws; therefore, some alternatives could improve these characteristics. Germinated rice flour has become a promising alternative due to its differentiated composition. The nutritional and technological properties of gluten-...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001020 |