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Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies

The objective of the present study was to analyse the influence of particle size distribution of maize flour in the formulation of gluten-free cookies. Different cookie formulations were made with three distinct maize flour fractions obtained by sieving (less than 80 µm; between 80 and 180 µm; great...

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Detalles Bibliográficos
Autores principales:	Belorio, Mayara, Sahagún, Marta, Gómez, Manuel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406876/ https://www.ncbi.nlm.nih.gov/pubmed/30813429 http://dx.doi.org/10.3390/foods8020083

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