Alternative Plant-Based Gluten-Free Sourdough Pastry Snack Production by Using Beetroot and Legumes: Characterization of Physical and Sensorial Attributes
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkiye
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsomega.4c00515
Reference58 articles.
1. Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread
2. Gluten-Free Products for Celiac Susceptible People
3. Effective Degradation of Gluten and Its Fragments by Gluten-Specific Peptidases: A Review on Application for the Treatment of Patients with Gluten Sensitivity
4. The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits
5. Development and nutritional evaluation of multigrain gluten free cookies and pasta products
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