Influence of malted buckwheat, foxtail and proso millet flour incorporation on the physicochemical, protein digestibility and antioxidant properties of gluten-free rice cookies
The gluten-free cookies with improved nutritional value and health promoting qualities were prepared by substituting rice flour with malted buckwheat (BW), foxtail millet (FM) and proso millet (PM) flours at 15 % and 30 % levels. The characteristics of malted BW, FM and PM flours obtained after germ...
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| Principais autores: | , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Elsevier
2023-12-01
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| 叢編: | Food Chemistry Advances |
| 主題: | |
| 在線閱讀: | http://www.sciencedirect.com/science/article/pii/S2772753X23003787 |
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