A carregar...
Use of almond flour and stevia in rice-based gluten-free cookie production
ABSTRACT: The gluten-free cookies were produced by replacing rice flour (RF) and sucrose content with almond flour (AF) and stevia. Supplementation of AF caused to decrease the moisture content of the gluten-free cookies; while ash, total protein, total fat and total dietary fiber content increased....
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884493/ https://ncbi.nlm.nih.gov/pubmed/33678877 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04608-x |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|