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Berry Powder-Enriched Gluten-Free Extruded Snacks: Nutritional Quality and Antioxidant Potential

The increasing prevalence of celiac disease underscores the need to develop nutritionally balanced, gluten-free snacks based on local raw materials. This study aimed to develop extruded gluten-free snacks based on corn, rice, buckwheat, and chickpea flours, enriched with a 5% blend of berry powders...

Täydet tiedot

Tallennettuna:
Päätekijät: Anar Kurmanbayeva, Nazym Alzhaxina, Askhat Dalabayev, Nardias Balykbayev, Argyn Kaiyrkeldi
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2026-06-01
Sarja:Molecules
Aiheet:
celiac disease
gluten-free products
extrusion
fruit-berry powder complex
antioxidant activity
Linkit:https://www.mdpi.com/1420-3049/31/12/2074
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