AGRIS - International System for Agricultural Science and Technology

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

2021

Camilly Fratelli | Fernanda Garcia Santos | Denise Garcia Muniz | Sascha Habu | Anna Rafaela Cavalcante Braga | Vanessa Dias Capriles

AGROVOC Keywords

Bibliographic information
Foods
Publisher
Multidisciplinary Digital Publishing Institute
Other Subjects
Gluten-free; Staling process; Bread quality; Multiple factor analysis
Language
English
Note
Source Identifier: oai:mdpi.com:2076-3417/11/9/3944/; . setSpec: Article;
Type
Journal Article

2023-03-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org