Consumer perception of breads made with germinated rice flour and its nutritional and technological properties

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-...

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Bibliographic Details
Main Authors: Thauana Heberle, Bianca Pio Ávila, Lucas Ávila do Nascimento, Márcia Arocha Gularte
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Gluten-free
Sensory
Texture
Crumb
Consumption
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222001020

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http://www.sciencedirect.com/science/article/pii/S2772502222001020

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