The Impact of Innovative Plant Sources (<em>Cordia myxa</em> L. Fruit (Assyrian Plum) and <em>Phoenix dactylifera</em> L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits

The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with rice flour (RF) incorporated with Assyrian plum fr...

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Principais autores:	Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Khizra Faheem, Rashida Ali, Angelo Maria Giuffrè
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-08-01
coleção:	Foods
Assuntos:	bakery bioactive compounds gluten-free biscuits pasting properties scanning electron microscopy sensory analysis
Acesso em linha:	https://www.mdpi.com/2304-8158/11/15/2346
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