Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy,...

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Detalles Bibliográficos
Autores principales: Martínez, Elena, García-Martínez, Rita, Álvarez-Ortí, Manuel, Rabadán, Adrián, Pardo-Giménez, Arturo, Pardo, José E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228105/
https://www.ncbi.nlm.nih.gov/pubmed/34072109
http://dx.doi.org/10.3390/foods10061213

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228105/
https://www.ncbi.nlm.nih.gov/pubmed/34072109
http://dx.doi.org/10.3390/foods10061213

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