Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis

Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate their physical–chemical and sensorial aspects. The quality of th...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:J Food Sci Technol
Hlavní autoři: Radünz, Marjana, Camargo, Taiane Mota, Nunes, Camila Francine Paes, Pereira, Elisa Dos Santos, Ribeiro, Jardel Araújo, Dos Santos Hackbart, Helen Cristina, Radünz, Amanda Fabres Oliveira, Radünz, André Luiz, Gularte, Márcia Arocha, Da Fonseca Barbosa, Fabrizio
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2020
Témata:
Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7925776/
https://ncbi.nlm.nih.gov/pubmed/33746257
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04638-5
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky