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Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread.
Li, Jingjing; Hu, Shuai; Xu, Mengyu; Min, Fangfang; Yu, Tian; Yuan, Juanli; Gao, Jinyan; Chen, Hongbing; Wu, Yong.
Affiliation
  • Li J; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.
  • Hu S; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.
  • Xu M; School of Food Science, Nanchang University, Nanchang, 330047 People's Republic of China.
  • Min F; Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200 People's Republic of China.
  • Yu T; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.
  • Yuan J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.
  • Gao J; School of Food Science, Nanchang University, Nanchang, 330047 People's Republic of China.
  • Chen H; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.
  • Wu Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.
J Food Sci Technol ; 60(3): 1163-1174, 2023 Mar.
Article in En | MEDLINE | ID: mdl-36908347
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2023 Document type: Article Country of publication: India
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2023 Document type: Article Country of publication: India