Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

Article

Abstract: Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as gluten

Palabras claves:

bread, COLOCASIA ESCULENTA, digestibility, Gluten-free, glycemic index

Autores:

Benavent-Gil Y., Calle J., Cristina M. Rosell

Fuentes:

scopus