Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroo...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 2 vom: 20. März, Seite 160-172
1. Verfasser:	Martínez-Castaño, Marcela (VerfasserIn)
Weitere Verfasser:	Lopera-Idarraga, Juan, Pazmiño-Arteaga, Jhonathan, Gallardo-Cabrera, Cecilia
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Baking multivariate date analysis physical properties texture Dietary Fiber Glutens 8002-80-0 Starch 9005-25-8