Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours

Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated. Lupin flour was used to replace th...

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Detalles Bibliográficos
Autores principales: AL-Othman, Hashem, Maghaydah, Sofyan, Abughoush, Mahmoud, Olaimat, Amin N., Al-Holy, Murad A., Ajo, Radwan, Al Khalaileh, Nazieh I., Choudhury, Imranul H., Angor, Malak
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601521/
https://www.ncbi.nlm.nih.gov/pubmed/37220068
http://dx.doi.org/10.3390/foods11203237

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601521/
https://www.ncbi.nlm.nih.gov/pubmed/37220068
http://dx.doi.org/10.3390/foods11203237

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