Abstract:The work deals with the application of natural functional ingredients as possible substitute for synthetic additives in gluten-free baguettes with potential extension of their shelf life. It is focused on the use of natural extracts such as rosemary (1% addition) and grape seeds (1-2% addition), while the baguettes were packed in the modified atmosphere in order to prolong their shelf life. They were tested after baking and after one week of storage (in the plastic bag and in the modified atmosphere package) f… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.