Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics
Author:
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Publisher
Elsevier BV
Subject
Food Science
Reference61 articles.
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2. Baking properties and mirostructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;European Food Research and Technology,2010
3. Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics;Angioloni;Journal of Food Engineering,2009
4. Antistaling additive effects on fresh wheat bread quality;Armero;Food Science and Technology International,1996
5. Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints;Arslan;Trends in Food Science & Technology,2019
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