Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase
The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. This experimental explores effects...
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| Format: | H2 |
| Language: | Inglés Swedish |
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SLU/Department of Molecular Sciences
2019
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