Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies

Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and coo...

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Detalles Bibliográficos
Autores principales: Hajas, Lívia, Sipos, László, Csobod, Éva Csajbókné, Bálint, Márta Veresné, Juhász, Réka, Benedek, Csilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317262/
https://www.ncbi.nlm.nih.gov/pubmed/35885269
http://dx.doi.org/10.3390/foods11142028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317262/
https://www.ncbi.nlm.nih.gov/pubmed/35885269
http://dx.doi.org/10.3390/foods11142028

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