The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production
Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher q...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2014-07-01
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| Series: | Proceedings of the Latvia University of Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/plua-2014-0001 |