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Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes

The present study aimed to investigate the effect of the addition of tannins from unutilized resources on wheat allergen reduction, antioxidant properties, and quality by substituting 3%, 5%, and 10% of the flour with chestnut inner skin (CIS) and young persimmon fruit (YPF) powders to produce cooki...

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Detalles Bibliográficos
Autores principales:	Tsurunaga, Yoko, Arima, Shiori, Kumagai, Sae, Morita, Eishin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378952/ https://www.ncbi.nlm.nih.gov/pubmed/37509814 http://dx.doi.org/10.3390/foods12142722

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