Development, characterization and chemometric analysis of gluten- free granolas containing whole flour of pseudo-cereals new cultivars
The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola formulations prepared. The crude protein and t...
Furkejuvvon:
| Publikašuvnnas: | Acta Scientiarum. Technology |
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| Váldodahkkit: | , , , , , |
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Universidade Estadual de Maringá
2014
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| Fáttát: | |
| Liŋkkat: | https://www.redalyc.org/articulo.oa?id=303229336022 |
| Fáddágilkorat: |
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