Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was stud...

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Bibliographic Details
Main Authors: Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti, Costantino Fadda
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
gluten-free flat bread
starch
sensory analysis
shelf life
texture
Online Access:https://www.mdpi.com/2304-8158/10/5/920

Internet

https://www.mdpi.com/2304-8158/10/5/920

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