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Impact of drying methods on banana flour in the gluten-free bread quality
ArticleAbstract: Green banana flour (GBF) is considered a functional ingbkp_redient that could improve banana world'sPalabras claves:Freeze-drying, gluten-free bread, Green banana flour, Nutritional properties, Oven-dryingAutores:Cristina M. Rosell, Fabiola Cornejo., Sócrates Palacios-Ponce, Verónica Guadalupe-MoyanoFuentes:scopusPhysicochemical properties of long rice grain varieties in relation to gluten free bread quality
ArticleAbstract: The aim of this study was conducted to determine the breadmaking potential of six long-grain rice vaPalabras claves:bread, Gluten-free, Quality, Rice flour, varietyAutores:Cristina M. Rosell, Fabiola Cornejo.Fuentes:scopus