Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits

RESEARCH BACKGROUND: In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product qua...

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Detalles Bibliográficos
Autores principales: Silav-Tuzlu, Gonul, Tacer-Caba, Zeynep
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2021
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8753797/
https://www.ncbi.nlm.nih.gov/pubmed/35136371
http://dx.doi.org/10.17113/ftb.59.04.21.7204

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8753797/
https://www.ncbi.nlm.nih.gov/pubmed/35136371
http://dx.doi.org/10.17113/ftb.59.04.21.7204

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