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...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Egyptian Nutrition Society
2025-03-01
|
| Schriftenreihe: | Egyptian Journal of Nutrition |
| Schlagworte: | |
| Online-Zugang: | https://ejn.journals.ekb.eg/article_420861_98b863dadfb827cd85ff07e97466c090.pdf |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|