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Breadmaking performance of protein enriched, gluten-free breads

✍ Scribed by Cristina Marco; Cristina M. Rosell

Publisher
Springer
Year
2008
Tongue
English
Weight
561 KB
Volume
227
Category
Article
ISSN
0044-3026

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BACKGROUND: Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or g