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...

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主要な著者:	Anar Kurmanbayeva, Nazym Alzhaxina, Askhat Dalabayev, Nardias Balykbayev, Argyn Kaiyrkeldi
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2026-06-01
シリーズ:	Molecules
主題:	celiac disease gluten-free products extrusion fruit-berry powder complex antioxidant activity
オンライン･アクセス:	https://www.mdpi.com/1420-3049/31/12/2074
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