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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...

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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

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