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Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties

Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev
Format: Artigo
Sprache:Inglês
Veröffentlicht: University of Zagreb Faculty of Food Technology and Biotechnology 2022-01-01
Schriftenreihe:Food Technology and Biotechnology
Schlagworte:
gluten-free crackers
chickpea flour
pumpkin seed press cake flour
glycaemic index
total phenolic content
protein content
Online-Zugang:https://hrcak.srce.hr/file/423899
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