Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from <em>Colocasia esculenta</em> Flour
<em>Colocasia esculenta</em> represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of <em>Colocasia</em> spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/53/1/6 |