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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2022
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| Materias: | |
| 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 |