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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2024-06-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_360777_09f46692e7fd84a36fa580d15b0dce0e.pdf |
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