TY  - JOUR 
AU  - Bugarín Labrador, Raquel
AU  - Gómez Pallarés, Manuel
PY  - 2023
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/63762
AB  - Citrus fiber has a high water absorption capacity, and its properties can be modified by shearing. In this study, the influence of the addition of normal or shear-activated citrus fiber was analyzed in two gluten-free bread formulations. Citrus fiber...
LA  - eng
PB  - MDPI
KW  - Gluten-free bread
KW  - Gluten
KW  - Gluten - Alimentación
KW  - Bread
KW  - Pan - Análisis
KW  - Hydration
KW  - Dietary fiber
KW  - Fibra alimentaria
KW  - Food texture
KW  - Alimentos - Textura
KW  - Nutrition
KW  - Food science
TI  - Can citrus fiber improve the quality of gluten-free breads?
DO  - 10.3390/foods12071357
ER  -