Characterization of physicochemical and functional properties of gluten-free keto flours for cookie production
Abstract This study investigated the physicochemical, functional, textural, and sensory properties of composite gluten-free keto flours (KF) and their application in cookie production. Two flour blends were formulated: KF1 (50% coconut, 15% almond, 5% moringa, 15% dried pea, 15% watermelon seed) and...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Springer
2026-06-01
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| Sraith: | Discover Chemistry |
| Ábhair: | |
| Rochtain ar líne: | https://doi.org/10.1007/s44371-026-00773-8 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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