Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread
Fernanda G. Santos, Etiene Valéria de Aguiar, Ana Carolina Ladeia Solera Centeno, Cristina M. Rosell, Vanessa Dias Capriles
Topics & Concepts
Food scienceChemistryShelf lifePsylliumRetrogradation (starch)StarchBread makingRice flourWheat flourDietary fiberAmyloseOrganic chemistryRaw materialFood composition and propertiesPhytase and its ApplicationsPolysaccharides Composition and Applications