Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response
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DOI: 10.1016/j.jff.2018.01.015
Abstract: Abstract A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from… read more here.
Keywords: gluten free; psyllium water; improve bread; bread quality ... See more keywords