Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacemen...
Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
About this item
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Publisher
United States: John Wiley & Sons, Inc
Journal title
Language
English
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Publisher
United States: John Wiley & Sons, Inc
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Contents
Textural, physicochemical, and sensory characteristics of rice‐based gluten‐free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF‐SD]) were investigated. Acorn flour was added to replace rice flour at a proportion of 10, 30, and 50% W/W. Further...
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Full title
Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_8565209
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_8565209
Other Identifiers
ISSN
2048-7177
E-ISSN
2048-7177
DOI
10.1002/fsn3.2567
