Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack phy...

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Detalles Bibliográficos
Autores principales: Miranda, Dayanne Vigo, Rojas, Meliza Lindsay, Pagador, Sandra, Lescano, Leslie, Sanchez-Gonzalez, Jesús, Linares, Guillermo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6231374/
https://www.ncbi.nlm.nih.gov/pubmed/30510961
http://dx.doi.org/10.1155/2018/7120327

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6231374/
https://www.ncbi.nlm.nih.gov/pubmed/30510961
http://dx.doi.org/10.1155/2018/7120327

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