Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties

RESEARCH BACKGROUND: Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of...

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Detalles Bibliográficos
Autores principales: Tomić, Jelena, Škrobot, Dubravka, Popović, Ljiljana, Dapčević-Hadnađev, Tamara, Čakarević, Jelena, Maravić, Nikola, Hadnađev, Miroslav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901337/
https://www.ncbi.nlm.nih.gov/pubmed/36816875
http://dx.doi.org/10.17113/ftb.60.04.22.7655

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901337/
https://www.ncbi.nlm.nih.gov/pubmed/36816875
http://dx.doi.org/10.17113/ftb.60.04.22.7655

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