From Waste to Worth: Utilizing Downgraded Greek Chestnuts in Gluten-Free Functional Biscuits

This study investigates the potential of using downgraded chestnuts, which are unsuitable for commercial sale, from five distinct Greek regions to produce chestnut flour and formulate gluten-free biscuits. Chestnuts were dried and milled into flour, which was then used as the sole flour ingredient i...

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Hlavní autoři:	Vasiliki Kossyva, Mariastela Vrontaki, Vasileios Manouras, Anastasia Tzereme, Ermioni Meleti, Lamprini Dimitriou, Ioannis Maisoglou, Maria Alexandraki, Michalis Koureas, Eleni Malissiova, Athanasios Manouras
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-08-01
Edice:	Sci
Témata:	chestnut flour gluten-free biscuits food waste valorization antioxidant activity phenolic compounds circular economy
On-line přístup:	https://www.mdpi.com/2413-4155/7/3/106
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