Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety ‘Rojo Brillante’, which is often discarded due to...

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Detalles Bibliográficos
Autores principales: Hosseininejad, Sepideh, Larrea, Virginia, Moraga, Gemma, Hernando, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655860/
https://www.ncbi.nlm.nih.gov/pubmed/36359969
http://dx.doi.org/10.3390/foods11213357

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655860/
https://www.ncbi.nlm.nih.gov/pubmed/36359969
http://dx.doi.org/10.3390/foods11213357

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