Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copp...

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Detalhes bibliográficos
Publicado no:Food Technol Biotechnol
Main Authors: Sakač, Marijana, Pestorić, Mladenka, Mišan, Aleksandra, Nedeljković, Nataša, Jambrec, Dubravka, Jovanov, Pavle, Banjac, Vojislav, Torbica, Aleksandra, Hadnađev, Miroslav, Mandić, Anamarija
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2015
Assuntos:
Original Scientific Paper
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5068438/
https://ncbi.nlm.nih.gov/pubmed/27904330
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.53.01.15.3633
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