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...
Gorde:
| Egile Nagusiak: | , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer
2026-06-01
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| Saila: | Discover Chemistry |
| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.1007/s44371-026-00773-8 |
| Etiketak: |
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