Evaluation of mageu-based gluten-free bread loaf characteristics
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DOI: 10.1080/20421338.2017.1296076
Abstract: Gluten-free bread (GFB) has poor quality attributes compared with wheat bread. Coeliac disease is an autoimmune disease triggered by gluten consumption. Mageu, a traditional beverage, was used in GFB with hydrocolloids, sorghum, soybean flour and… read more here.
Keywords: gluten free; loaf; evaluation mageu; bread ... See more keywords