Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

Article

Abstract: Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health

Palabras claves:

acidity, antioxidant, bread, PHENOLIC COMPOUNDS, Starch hydrolysis

Autores:

Barros A.I.R.N.A., Beltrão Martins R., Cristina M. Rosell, Garzón R., Peres J.A., Raymundo A.

Fuentes:

scopus