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Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies
This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75,...
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| Udgivet i: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2021
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8143132/ https://ncbi.nlm.nih.gov/pubmed/33919256 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10050911 |
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