Formulation of gluten-free biscuits: utilizing alternative flours with post-storage rancidity assessment
The increasing prevalence of gluten-related disorders necessitates the development of gluten-free alternatives in the food industry. This study uses alternative flours from flaxseed, soybean, Moringa oleifera, and white quinoa seeds to formulate gluten-free biscuits. Additionally, the study assesses...
Tallennettuna:
| Päätekijät: | , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Egyptian Nutrition Society
2025-03-01
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| Sarja: | Egyptian Journal of Nutrition |
| Aiheet: | |
| Linkit: | https://ejn.journals.ekb.eg/article_420861_98b863dadfb827cd85ff07e97466c090.pdf |
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