Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies

Health‐conscious consumers are increasingly interested in gluten‐free (GF) foods. Raw okra seed (ROS) flour and steam‐exploded okra seed (SEOS) flour were explored for developing GF cookies with high nutritional values and in vitro enzymatic digestion. Results indicated that the steam explosion exhi...

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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Hu, Lei, Guo, Jiamin, Zhu, Xiwei, Liu, Rui, Wu, Tao, Sui, Wenjie, Zhang, Min
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2020
Konular:
Original Research
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7455944/
https://ncbi.nlm.nih.gov/pubmed/32884721
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1739
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