Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Article

Abstract: The fortification of gluten-free bread containing inulin with different organic and non-organic calc

Palabras claves:

calcium, Dough consistency, gluten-free bread, inulin, Sensory quality, Technological properties

Autores:

Altamirano-Fortoul R., Cristina M. Rosell, Krupa-Kozak U., Wronkowska M.

Fuentes:

scopus