Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Nancy Esposito"'
Autor:
Nancy Esposito, Karen Irigoytía, Verónica Busch, Juan Manuel Castagnini, Pilar Buera, Carolina Genevois
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 119 (2023)
The incorporation of alternative flours in the formulation of gluten-free (GF) baked goods has the potential to improve their nutritional and technological characteristics. Within this context, the addition of novel flours from the grinding of seed-e
Externí odkaz:
https://doaj.org/article/9ac015fddbcf49238c959a08ccfb968d
Autor:
Karen Irigoytia, María Belén Parodi, Nancy Espósito, Marina de Escalada Pla, Carolina Genevois
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 124 (2023)
Gluten-free baked goods (GFBGs) are based mainly on refined flours and starches, being characterized by a poor nutritional profile. The use of alternative flours rich in protein and dietary fibre, and with a good sensorial profile, in the formulation
Externí odkaz:
https://doaj.org/article/5c4d826e6eee411684622b2e1033ab67
Autor:
Nancy Esposito
Publikováno v:
Prairie Schooner. 78:83-83
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe788ecb0ed8ff9debeea8798ca84434
https://doi.org/10.1353/psg.2004.0020
https://doi.org/10.1353/psg.2004.0020