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Effect of Different Raisin Juice Preparations on Selected Properties of Gluten-Free Bread

✍ Scribed by Dimitrios Sabanis; Constantina Tzia; Spyridon Papadakis

Book ID
107559401
Publisher
Springer-Verlag
Year
2007
Tongue
English
Weight
482 KB
Volume
1
Category
Article
ISSN
1935-5130

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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