Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies

The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, non-gluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powde...

Descripción completa

Detalles Bibliográficos
Autores principales: Koh, Wee Yin, Lim, Xiao Xian, Tan, Thuan Chew, Mamat, Hasmadi, Kobun, Rovina, Rasti, Babak
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094581/
https://www.ncbi.nlm.nih.gov/pubmed/37048378
http://dx.doi.org/10.3390/foods12071557

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094581/
https://www.ncbi.nlm.nih.gov/pubmed/37048378
http://dx.doi.org/10.3390/foods12071557

Ejemplares similares