Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved Quality

Gluten-free (GF) baked goods often lack nutritional balance due to the limited protein and fiber content of standard cereal flours like rice and maize. A mixture design methodology was used to evaluate the interaction effects between cereal and legume flours on the physical and textural properties o...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Wafa Allouch Tounsi, Hajer Debbabi, Nesrine Hadj Yahia, Youkabed Ouederni Zarroug, Haifa Sebii, Leila Doggui, Mariem Bouhadida, Ali Ouji, Mohamed Kharrat, Dorra Sfayhi Terras
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2025-08-01
سلاسل:	Foods
الموضوعات:	legume flour biscuit gluten-free mixture design sensory evaluation nutritional profile
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/14/17/3050
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!