In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF). a mixing design was used. in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from papaya pulp and peel. The results showed that supplementation of the formulations with CF and DFC produced an increase in the gel strengt... https://www.marcelovicente.com/product-category/travel-grooming-kit/