Study innovates in gluten-free formulations, creating more palatable and nutritious bread

(Funda ç ã o de Amparo à Pesquisa do Estado de S ã o Paulo) Study at the Federal University of S ã o Paulo developed a recipe combining chickpea flour and psyllium, a plant-derived soluble fiber. The product is nourishing and rated highly by consumers in qualitative surveys.

https://www.eurekalert.org/pub_releases/2021-07/fda-sii072121.php

Source: EurekAlert! - Biology - July 21, 2021 Category: Biology Source Type: news