@article{d86ecc6d870f4bd08a535dacb0507cfa,
title = "Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics",
abstract = "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{\^A} ",
keywords = "Alfalfa seed, Analytical Chemistry, Antioxidant activity, Antioxidants, Cookies, Diet, Gluten-Free, Flour, Food Science, Gluten-free, Glutens, Medicago sativa, Oryza, Starch digestibility, Alfalfa seed, Analytical Chemistry, Antioxidant activity, Antioxidants, Cookies, Diet, Gluten-Free, Flour, Food Science, Gluten-free, Glutens, Medicago sativa, Oryza, Starch digestibility",
author = "Gianluca Giuberti and Gabriele Rocchetti and Luigi Lucini and Antonio Gallo and Samantha Sigolo and Paola Fortunati",
year = "2018",
doi = "10.1016/j.foodchem.2017.07.004",
language = "English",
volume = "239",
pages = "679--687",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Applied Science:An Imprint of Elsevier Science Ltd, The Boulevard, Langford Lane, Kidlington Oxford OX5 1GB United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: nlinfo-f@elsevier.nl OR usinfo-f@elsevier.com OR forinfo-kyf04035@niftyserve.or.jp, INTERNET: http://www.elsevier.nl/, Fax: 011 44 1865 843010",
}