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...

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Bibliografski detalji

Glavni autori:	Sumaiya Fatima, Shruti Maheshwari, Abhishek Chandra, Kumar Sandeep, Kanchan Kumari, Yogesh Kumar, Anit Kumar
Format:	Artigo
Jezik:	Inglês
Izdano:	Springer 2026-06-01
Serija:	Discover Chemistry
Teme:	Keto flour Gluten-free cookies Physicochemical Functional Textural and sensory properties
Online pristup:	https://doi.org/10.1007/s44371-026-00773-8
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