Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flo...

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Bibliographic Details
Main Authors: Mirjana B. Pešić, Milica M. Pešić, Jelena Bezbradica, Anđela B. Stanojević, Petra Ivković, Danijel D. Milinčić, Mirjana Demin, Aleksandar Ž. Kostić, Biljana Dojčinović, Sladjana P. Stanojević
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Molecules
Subjects:
okara
sustainable food production
buckwheat
rice
millet
phenolics
Online Access:https://www.mdpi.com/1420-3049/28/10/4098

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