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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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| Vydáno v: | Food Sci Nutr |
|---|---|
| Hlavní autoři: | , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2020
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| Témata: | |
| On-line přístup: | 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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