Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel...

Descripción completa

Detalles Bibliográficos
Autores principales: Tomić, Jelena, Škrobot, Dubravka, Dapčević-Hadnađev, Tamara, Maravić, Nikola, Rakita, Slađana, Hadnađev, Miroslav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777616/
https://www.ncbi.nlm.nih.gov/pubmed/36547298
http://dx.doi.org/10.3390/gels8120774

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777616/
https://www.ncbi.nlm.nih.gov/pubmed/36547298
http://dx.doi.org/10.3390/gels8120774

Ejemplares similares