Facultad de Ciencias Químicas
LBG Samuel Longoria García
Abstract: There are 74 million people wordwide suffering from celiac disease, also, society is demanding not only foodstuff with better nutritional value but also that grant them health benefits. A solution to the aforementioned, is the development of a potentially functional gluten-free bread using inulin and lactic acid bacteria. In the present work, a formulation was developed, using it as a control, fats were substituted by inulin in 5 different levels.
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