Effect of cornstarch partial substitution by millet flour and agro-industrial by-products on the development of gluten-free doughs
Agro-industrial by-products such as rice bran (RB) and soybean extruded-expelled meal (SEE), along with millet, contain nutrients that should be integrated to food-chain. The aim of this study was to characterise these raw-materials and evaluate their effect in the development of gluten-free doughs....
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524002181 |
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