A comparative study of gluten-free sprouts in the gluten-free bread-making process
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3185-2
Abstract: The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil,… read more here.
Keywords: functional properties; gluten free; quality parameters; bread ... See more keywords