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...
Kaydedildi:
| Asıl Yazarlar: | , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Egyptian Nutrition Society
2020-03-01
|
| Seri Bilgileri: | Egyptian Journal of Nutrition |
| Konular: | |
| Online Erişim: | https://ejn.journals.ekb.eg/article_144755_39200c3b80f24545ab049c347f4c13dd.pdf |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|