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. 2022 Apr 19;11(9):1185. doi: 10.3390/foods11091185

Figure 1.

Figure 1

Comparison of the respective breadmaking processes: (a) conventional wheat bread; (b) protease-treated gluten-free rice bread [21]; (c) additive-free, gluten-free rice bread [22]; and (d) high-protein, low-carbohydrate bread made of soy protein and raw egg white [23]. (a,c) Adapted from references [24,25].