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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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2023-12-01
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| Seria: | Food Chemistry Advances |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2772753X23003787 |
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