In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (p 
Original languageEnglish
Pages (from-to)679-687
Number of pages9
JournalFood Chemistry
Publication statusPublished - 2018


  • Alfalfa seed
  • Analytical Chemistry
  • Antioxidant activity
  • Antioxidants
  • Cookies
  • Diet, Gluten-Free
  • Flour
  • Food Science
  • Gluten-free
  • Glutens
  • Medicago sativa
  • Oryza
  • Starch digestibility


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