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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

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