Amorphophallus konjac : a novel alternative flour on gluten-free bread
The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour...
| Main Authors: | Laignier, Fernanda, Akutsu, Rita de Cássia Coelho de Almeida, Maldonade, Iriani Rodrigues, Pacheco, Maria Teresa Bertoldo, Silva, Vera Sônia Nunes da, Mendonça, Marcio Antônio, Zandonadi, Renata Puppin, Raposo, António, Botelho, Raquel Braz Assunção |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI
2021
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| Subjects: | |
| Online Access: |
https://repositorio.unb.br/handle/10482/42094 https://doi.org/10.3390/foods10061206 https://orcid.org/0000-0003-3366-8309 https://orcid.org/0000-0003-0699-7617 https://orcid.org/0000-0003-4776-1571 https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0002-5286-2249 |
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