Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread

Li, Jingjing; Xu, Mengyu; Min, Fangfang; Yu, Tian; Chen, Hongbing; Wu, Yong; Li, Jingjing; Xu, Mengyu; Min, Fangfang; Yu, Tian; Yuan, Juanli; Chen, Hongbing; Li, Jingjing; Xu, Mengyu; Min, Fangfang; Yu, Tian; Gao, Jinyan; Yuan, Juanli; Wu, Yong; Hu, Shuai; SCI

机构： Nanchang Univ, Sino German Joint Res Inst, Nanchang 330047, Peoples R China; Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China; Nanchang Univ, Sch Food Sci, Nanchang 330047, Peoples R China; Nanchang Univ, Sch Pharmaceut Sci, Nanchang 330006, Peoples R China; Nanchang Univ, Jiangxi Prov Key Lab Interdisciplinary Sci, Nanchang 330047, Peoples R China; Jiangxi Acad Agr Sci, Inst Agr Prod Proc, Nanchang 330200, Jiangxi, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE年份：2023

关键词： Elm bark flour; Whole foxtail millet grain; Gluten-free bread; Bread quality