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...
Збережено в:
| Автори: | , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2023-12-01
|
| Серія: | Food Chemistry Advances |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2772753X23003787 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|