Szukaj
Wyświetlanie pozycji 1-2 z 2
Partial wheat flour replacement with gluten-free flours in bread - quality, texture and antioxidant activity
(Slovak University of Agriculture in Nitra, 2019-12-01)
Consumers are increasingly looking for products in which gluten is not present or its content has been reduced by the conversion of conventional raw materials to gluten-free. The influence of the partial wheat flour ...
Gluten-Free Bread with Cricket Powder-Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
(MDPI, 2019-07-03)
Published data indicate that cricket powder (CP) is a good source of not only protein, fat
and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten,
it is an interesting addition ...