Physicochemical and sensorial characterization of gluten-free cupcakes
Nowadays, there is a growing need for gluten-free bakery products. So, the aim of this study was to develop acceptable gluten-free cupcakes using pearl millet, rice and corn flours for patients with celiac disease. Gluten free cupcakes (with or without cocoa) were evaluated chemical, antioxidant, ph...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Egyptian Nutrition Society
2020-03-01
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| سلاسل: | Egyptian Journal of Nutrition |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ejn.journals.ekb.eg/article_144755_39200c3b80f24545ab049c347f4c13dd.pdf |
| الوسوم: |
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