Amorphophallus konjac: sensory profile of this novel alternative flour on gluten-free bread

HIGHLIGHTS

• who: Fernanda Laignier and collaborators from the Human Nutrition Post-Graduate Program, College of Health Sciences, University of Brasu00edlia, Department of Nutrition, College of Health Sciences, University of Brasu00edlia, Brasu00edlia, DF, Brazil have published the article: Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread, in the Journal: Foods 2022, 1379 of /2022/
• what: The study showed that the 12.5% AK flour gluten-free bread sample presented the best sensory profile among AK gluten-free bread samples.
• how: The addition of flour in a gluten-free bread formulation . . .
  

   

  

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