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 (pÂ
Lingua originale | English |
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pagine (da-a) | 679-687 |
Numero di pagine | 9 |
Rivista | Food Chemistry |
Volume | 239 |
DOI | |
Stato di pubblicazione | Pubblicato - 2018 |
Keywords
- Alfalfa seed
- Analytical Chemistry
- Antioxidant activity
- Antioxidants
- Cookies
- Diet, Gluten-Free
- Flour
- Food Science
- Gluten-free
- Glutens
- Medicago sativa
- Oryza
- Starch digestibility