Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made f...
Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites
About this item
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Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
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Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
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Scope and Contents
Contents
The aim of this study was to evaluate the effect of substituting 20–60% of corn flour with acorn or hemp flour on the quality, nutritional, pro-health value, and sensory properties of gluten-free biscuits. Partial replacement of corn flour with the mentioned above flours resulted in a significant reduction of biscuit volume and an increase of their...
Alternative Titles
Full title
Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites
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Author / Creator
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Record Identifier
TN_cdi_proquest_journals_1917626602
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_1917626602
Other Identifiers
ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-017-2853-y
