Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type.

Shiri, Ameneh; Ehrampoush, Mohammad Hassan; Yasini Ardakani, Seyed Ali; Shamsi, Farimah; Mollakhalili-Meybodi, Neda

Shiri, Ameneh; Ehrampoush, Mohammad Hassan; Yasini Ardakani, Seyed Ali; Shamsi, Farimah; Mollakhalili-Meybodi, Neda.

Afiliación

Shiri A; Department of Food Science and Technology School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.
Ehrampoush MH; Department of Environmental Health Engineering Environmental Science and Technology Research Center School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.
Yasini Ardakani SA; Department of Food Science and Technology Islamic Azad University Yazd Iran.
Shamsi F; Department Biostatistics School of Public Health Shahid sadoughi University of Medical Sciences Yazd Iran.
Mollakhalili-Meybodi N; Department of Food Science and Technology School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.

Food Sci Nutr ; 9(11): 6139-6151, 2021 Nov.

Article en En | MEDLINE | ID: mdl-34760245

Palabras clave

acorn flour; fermentation; glutenfree bread; inulin; rice flour

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos

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