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...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Anar Kurmanbayeva, Nazym Alzhaxina, Askhat Dalabayev, Nardias Balykbayev, Argyn Kaiyrkeldi
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2026-06-01
श्रृंखला:	Molecules
विषय:	celiac disease gluten-free products extrusion fruit-berry powder complex antioxidant activity
ऑनलाइन पहुंच:	https://www.mdpi.com/1420-3049/31/12/2074
टैग:	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!