Effect of acorn flour on the physico-chemical and sensory properties of biscuits

The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different Quercus species were compared. Acorns of Quercus coccifera L. were the most antioxidant and were th...

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Detalles Bibliográficos
Autores principales: Pasqualone, Antonella, Makhlouf, Fatima Z., Barkat, Malika, Difonzo, Graziana, Summo, Carmine, Squeo, Giacomo, Caponio, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6700410/
https://www.ncbi.nlm.nih.gov/pubmed/31453400
http://dx.doi.org/10.1016/j.heliyon.2019.e02242

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6700410/
https://www.ncbi.nlm.nih.gov/pubmed/31453400
http://dx.doi.org/10.1016/j.heliyon.2019.e02242

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