Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters
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DOI: 10.1016/j.foodhyd.2019.105315
Abstract: Abstract Replacing wheat flour in bakery products is a technological challenge as the absence of gluten affects rheological characteristics of uncooked batter which are directly related with final product quality. Bacterial nanocellulose (BNC) is a… read more here.
Keywords: bnc 100; muffin batters; bacterial nanocellulose; gluten free ... See more keywords