Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

This study investigated the impact of substituting xanthan gum with chia (Salvia hispanica L.) on the nutritional and microbiological quality of gluten-free pan bread. A gluten-free pan bread base using composite flour made from millet, corn, potato, and chickpea flour was developed. chia seeds wer...

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發表在:	Food Technology Research Journal
Main Authors:	Dina A. Anwar, Sayed A. Soliman, Heba R. Eid, Sayed Rashad
格式:	Article
語言:	英语
出版:	Food Technology Research Institute, ARC 2024-06-01
主題:	pan-bread microbiology nutritive properties additives; thickener
在線閱讀:	https://ftrj.journals.ekb.eg/article_360777_09f46692e7fd84a36fa580d15b0dce0e.pdf