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Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design

Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flou...

תיאור מלא

שמור ב:
Principais autores: Ilgin Dogruer, Filiz Baser, Sukru Gulec, Figen Tokatli, Banu Ozen
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2023-10-01
סדרה:Foods
נושאים:
gluten-free
cookie
chickpea flour
carob flour
hazelnut flour
mixture design
גישה מקוונת:https://www.mdpi.com/2304-8158/12/19/3689
תגים: הוספת תג
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