Canary seed flour as a promising new ingredient for gluten-free cookies
Food science and gastronomy collaborate to provide healthy, customized options, including gluten- free food for people with celiac disease. Hairless canaryseed (Phalaris canariensis L.) is considered a gluten-free cereal with a good nutritional profile. The aim of this work was to characterize hairl...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Ediciones INTA
2025
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/21981 https://doi.org/10.58149/s4x8-gc38 |
Ejemplares similares: Canary seed flour as a promising new ingredient for gluten-free cookies
- Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development
- Biodisponibilidad potencial de hierro, calcio y zinc en galletitas, pastas y snacks comerciales libres de gluten
- Alpiste: variaciones en el rendimiento de grano y otras características de interés agronómico ante cambios en la densidad de siembra = Canary Grass: variations in grain yield and other agronomically important features in response to different plant densities
- Natural and modified food hydrocolloids as gluten replacement in baked foods: functional benefits
- Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase
- Enriched nutraceuticals in gluten-free whole grain rice cookies with alternative sweeteners