Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration.
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| Title: | Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration. |
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| Authors: | Esposito NN; Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-Universidad Nacional de Entre Ríos (UNER), Pte. Perón 1154, E2820, Gualeguaychú, Entre Ríos, Argentina.; Facultad de Bromatología, UNER. Pte, Perón 1154, E2820, Gualeguaychú, Entre Ríos, Argentina., Genevois CE; Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-Universidad Nacional de Entre Ríos (UNER), Pte. Perón 1154, E2820, Gualeguaychú, Entre Ríos, Argentina. carolina.genevois@uner.edu.ar.; Facultad de Bromatología, UNER. Pte, Perón 1154, E2820, Gualeguaychú, Entre Ríos, Argentina. carolina.genevois@uner.edu.ar. |
| Source: | Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2026 May 14; Vol. 81 (2). Date of Electronic Publication: 2026 May 14. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Kluwer Academic Country of Publication: Netherlands NLM ID: 8803554 Publication Model: Electronic Cited Medium: Internet ISSN: 1573-9104 (Electronic) Linking ISSN: 09219668 NLM ISO Abbreviation: Plant Foods Hum Nutr Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1573-9104 |
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| DOI: | 10.1007/s11130-026-01504-1 |
