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...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	University of Zagreb Faculty of Food Technology and Biotechnology 2022-01-01
Sarja:	Food Technology and Biotechnology
Aiheet:	gluten-free crackers chickpea flour pumpkin seed press cake flour glycaemic index total phenolic content protein content
Linkit:	https://hrcak.srce.hr/file/423899
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!