Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Article

Abstract: The increasing demand for gluten-free products has favoured the design of numerous gluten-free baker

Palabras claves:

fibers, gluten-free bread, Nutrient composition, Starch digestibility

Autores:

Cristina M. Rosell, Matos Segura M.E.

Fuentes:

scopus