Chestnut flour addition in commercial gluten-free bread: A shelf-life study

LWT

Volumn 70, Issue , 2016, Pages 88-95

  Paciulli, Maria ^a   Rinaldi, Massimiliano ^a   Cirlini, Martina ^a   Scazzina, Francesca ^a   Chiavaro, Emma ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Antioxidant capacity; Chestnut; Gluten free bread; Physical analysis; Shelf life

Indexed keywords

ANTIOXIDANTS; MIXTURES; TEXTURES;

ANTIOXIDANT CAPACITY; CHESTNUT; GLUTEN-FREE BREAD; PHYSICAL ANALYSIS; SHELF LIFE;

FRUITS;

EID: 84959019327     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.02.034     Document Type: Article

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