HIGHLIGHTS
- who: Isabel Sousa from the University of Idaho, United States have published the paper: Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking, in the Journal: (JOURNAL)
- what: This research work was designed to study the technological functionality of the yogurt and curd cheese additions to mimic the gluten-like structure so that it would improve the glutenfree breadmaking performance.
SUMMARY
Those properties are crucial to achieving high-quality glutenfree products, especially in breadmaking. Recent research has shown that the incorporation of dairy products (e_g, yogurt) into . . .
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