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Publikováno v:
Food Chemistry. 253:119-126
Gluten-free breads were developed from rice flour and corn starch at a constant ratio 1:1 with acorn meal addition (5, 15, 25%), at three levels of water (65, 70, 75%). Acorn supplemented gluten free breads better met sensory preference than rice bre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dde0bd79c0e748cead447007caadd2f
https://doi.org/10.1016/j.foodchem.2018.01.144
https://doi.org/10.1016/j.foodchem.2018.01.144
