Study innovates in gluten-free formulations, creating more palatable and nutritious bread ...Middle East

Study at the Federal University of São Paulo developed a recipe combining chickpea flour and psyllium, a plant-derived soluble fiber. The product is nourishing and rated highly by consumers in qualitative surveys.

Hence then, the article about study innovates in gluten free formulations creating more palatable and nutritious bread was published today ( Wednesday 21/07/2021 - 07:16 PM ) and is available on ( Middle East ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.

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