A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds

The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles’ nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R pro...

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Detalles Bibliográficos
Autores principales: Aydin, Ebru, Turgut, Sebahattin Serhat, Aydin, Sedef, Cevik, Serife, Ozcelik, Ayse, Aksu, Mehmet, Ozcelik, Muhammed Mustafa, Ozkan, Gulcan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216911/
https://www.ncbi.nlm.nih.gov/pubmed/37238836
http://dx.doi.org/10.3390/foods12102018

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216911/
https://www.ncbi.nlm.nih.gov/pubmed/37238836
http://dx.doi.org/10.3390/foods12102018

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