Starch replacement in gluten free bread by cellulose and fibrillated cellulose
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DOI: 10.1016/j.foodhyd.2020.105957
Abstract: Abstract This study investigated starch reduction and replacement by purified cellulose (FC0) and fibrillated cellulose (FC60) which included a comprehensive investigation on dough properties, proofing behaviours, cooking performance, and bread qualities. Replacing flour with FC0… read more here.
Keywords: replacement; volume; fc0 fc60; fibrillated cellulose ... See more keywords