Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) breadsticks. OCP was used by replacing 1, 2, and 3%...

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Detalles Bibliográficos
Autores principales: de Gennaro, Giuditta, Difonzo, Graziana, Summo, Carmine, Pasqualone, Antonella, Caponio, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871176/
https://www.ncbi.nlm.nih.gov/pubmed/35206029
http://dx.doi.org/10.3390/foods11040552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871176/
https://www.ncbi.nlm.nih.gov/pubmed/35206029
http://dx.doi.org/10.3390/foods11040552

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