亚洲最大福利网站_4hu四虎永久网址_麻豆国产原创_国产成人av一区二区

A new nutritional and sustainable gluten-free alternative?
date:Jul 21, 2012
he said.

For the gluten-free bread, rice flour and potato starch is blended with the fruit flour and for extruded snacks it is mixed with maize flour.

The researchers are using 10-15% fruit flour in the formulations for technical and taste purposes, she noted.

However current findings using orange pomace flour suggest a much lower percentage (5.5%) is ideal for gluten-free bread as at this level it ensures increased fibre content while maintaining texture and volume.

Sustainability brownie p

12/21 17:07