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Quality characteristics of gluten free cookies prepared from different flour combinations
The present investigation was undertaken on the utilization of alternate flours/meals (rice (Oryza sativa), maize (Zea mays), sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) for the preparation of gluten free cookies as compared to conventional wheat (Triticum aestivum) flour cookies...
Tallennettuna:
| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2011
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3982011/ https://ncbi.nlm.nih.gov/pubmed/24741176 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0547-1 |
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