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- Ziobro, Rafał, et al. Show all 5 Authors
- CyTA: journal of food 2017 v.15 no.4 pp. 629-638
- cohesion; consumer acceptance; freeze drying; gluten-free bread; hardness; insoluble fiber; nutrient content; nutrients; nutritive value; potatoes
- ... The aim of the study was to compare nutritional composition and physical properties of gluten-free bread samples with a 5% addition of freeze-dried red potatoes (variety: Blue Star, Magenta Love, Violeta), in order to check the suitability for nutritional enrichment of such products. It was observed that the use of potato variety Magenta Love resulted in the most beneficial nutritional quality of ...