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...
Guardado en:
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2022-01-01
|
| Colección: | Food Technology and Biotechnology |
| Materias: | |
| Acceso en línea: | https://hrcak.srce.hr/file/423899 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|