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...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Food Technol Biotechnol
Autors principals: Sakač, Marijana, Pestorić, Mladenka, Mišan, Aleksandra, Nedeljković, Nataša, Jambrec, Dubravka, Jovanov, Pavle, Banjac, Vojislav, Torbica, Aleksandra, Hadnađev, Miroslav, Mandić, Anamarija
Format: Artigo
Idioma:Inglês
Publicat: University of Zagreb Faculty of Food Technology and Biotechnology 2015
Matèries:
Original Scientific Paper
Accés en línia: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
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars