The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies

Gluten-free formulations (GF) were utilized as food inks enriched with sour-cherry powder (SCP) and lyophilized extract (SCLE), and their physicochemical, rheological, and thermomechanical properties were evaluated with respect to different leavening conditions. Post-printing drying was also assesse...

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Detalles Bibliográficos
Autores principales: Nikolaou, Evgenia N., Karvela, Evangelia D., Papadopoulou, Argyri, Karathanos, Vaios T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10451638/
https://www.ncbi.nlm.nih.gov/pubmed/37627578
http://dx.doi.org/10.3390/antiox12081583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10451638/
https://www.ncbi.nlm.nih.gov/pubmed/37627578
http://dx.doi.org/10.3390/antiox12081583

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