Evaluation of a Low-Glucose Gluten-Free Bread Made from Hydrolyzed Cassava Starch and Lupine Flour
Currently, there is an increase in diabetes cases and people sensitive to gluten. However, there are few foods in commerce with good quality and that serve to appease, in synergy, these diseases. The aim of this work was to evaluate a low-glucose gluten-free bread made from hydrolyzed cassava starch...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/25/1/1 |