Psyllium as a Substitute for Gluten in Bread

Journal of the American Dietetic Association

Volumn 109, Issue 10, 2009, Pages 1781-1784

  Zandonadi, Renata Puppin ^a   Botelho, Raquel Braz Assunção ^a   Araújo, Wilma Maria Coelho ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFYING AGENT; GLUTEN; ISPAGULA;

ADOLESCENT; ADULT; ARTICLE; BREAD; CELIAC DISEASE; CHILD; COMPARATIVE STUDY; DIET THERAPY; FAT SUBSTITUTE; FEMALE; FOOD HANDLING; FOOD PREFERENCE; GLUTEN FREE DIET; HUMAN; MALE; MIDDLE AGED; NUTRITIONAL VALUE; ODOR; PATIENT SATISFACTION; TASTE;

ADOLESCENT; ADULT; BREAD; CELIAC DISEASE; CHILD; DIET, GLUTEN-FREE; EMULSIFYING AGENTS; FAT SUBSTITUTES; FEMALE; FOOD PREFERENCES; FOOD TECHNOLOGY; GLUTENS; HUMANS; MALE; MIDDLE AGED; NUTRITIVE VALUE; ODORS; PATIENT SATISFACTION; PSYLLIUM; TASTE; YOUNG ADULT;

PLANTAGO OVATA;

EID: 70349251759     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2009.07.032     Document Type: Article

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