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PREPARAHON AND EVALUATION OF SOY-FORTIFIED GLUTEN-FREE BREAD

✍ Scribed by G. S. RANHOTRA; R. J. LOEWE; L. V. PUYAT

Book ID
108801045
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
325 KB
Volume
40
Category
Article
ISSN
0022-1147

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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