Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes
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DOI: 10.1016/j.foodhyd.2019.105243
Abstract: Abstract Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as gluten-free (GF) main ingredient owing its healthy pattern. The aim was to explore the GF breadmaking potential of Colocasia spp. cormels flour,… read more here.
Keywords: colocasia esculenta; blended hydrocolloids; spp cormels; gluten free ... See more keywords