Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response - Concepedia

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Publication | Open Access

Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

DOI Full Paper Access

87

Citations

23

References

2018

Year

Camilly Fratelli, Denise G. Muniz, Fernanda G. Santos, Vanessa Dias Capriles

Journal of Functional Foods

Food ChemistryNutritionBread QualityFood AnalysisAgricultural EconomicsGluten-free BreadPublic HealthFood QualityGrain QualityGlycemic ResponseHealth Sciences

References

	Year	Citations

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