Browsing Public Research Data by Subject "gluten-free, egg white, sourdough, bread"
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Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread
(University of Nottingham, 2024-04-12)The impact of egg white addition on structural and sensory qualities of gluten-free sourdough bread was investigated at three egg white-to-sourdough ratios: 25:75, 45:55, and 85:15, versus a sourdough-only control (0:100) ...