Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies

This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75,...

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Detalles Bibliográficos
Autores principales: Torra, Marta, Belorio, Mayara, Ayuso, Manuel, Carocho, Marcio, Ferreira, Isabel C. F. R., Barros, Lillian, Gómez, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143132/
https://www.ncbi.nlm.nih.gov/pubmed/33919256
http://dx.doi.org/10.3390/foods10050911

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143132/
https://www.ncbi.nlm.nih.gov/pubmed/33919256
http://dx.doi.org/10.3390/foods10050911

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