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...

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Библиографические подробности

Главные авторы:	Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev
Формат:	Artigo
Язык:	Inglês
Опубликовано:	University of Zagreb Faculty of Food Technology and Biotechnology 2022-01-01
Серии:	Food Technology and Biotechnology
Предметы:	gluten-free crackers chickpea flour pumpkin seed press cake flour glycaemic index total phenolic content protein content
Online-ссылка:	https://hrcak.srce.hr/file/423899
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