Novel Flours from <i>Neltuma affinis</i> Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread
The incorporation of alternative flours in the formulation of gluten-free (GF) baked goods has the potential to improve their nutritional and technological characteristics. Within this context, the addition of novel flours from the grinding of seed-endocarp (ES) and the exocarp/mesocarp (EM) of <...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
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| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/26/1/119 |