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Development of gluten-free muffins utilizing squash seed dietary fiber
Gluten-free muffins with squash seed flour (SSF) were developed for contribute to reduce nutritional deficiencies and improving the health of the celiac population. Physicochemical and sensory properties of muffins were evaluated. SSF was incorporated at two levels (10 and 20% w/w) in commercial glu...
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| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6045992/ https://ncbi.nlm.nih.gov/pubmed/30065404 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3213-z |
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