ArticleFoods (Basel, Switzerland)2022
Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Bacterial community and functional prediction differences between white and red sour soup.AMB Express · 2026Article
- Effect of Encapsulation ofACS applied materials & interfaces · 2024Article
- Impact of Processing Method on AQF Functionality in Bakery Items.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
2 authors.
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Abstract
One percent of the global population requires a gluten-free diet. With concurrent global warming and population growth, it is increasingly necessary to optimize the use of ingredients from resilient crops, such as tapioca. Tapioca flour is used in low proportions in bread due to its lack of gluten. Sourdough fermentation can enhance the nutritional value of bread but also causes a sour taste.
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Registered trials
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