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...
Salvato in:
| Pubblicato in: | Acta Scientiarum. Technology |
|---|---|
| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universidade Estadual de Maringá
2014
|
| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=303229336022 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|