Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties
Crackers are popular snacks that can include functional ingredients in order to make products of higher nutritional value. The effect of partial replacement of wheat flour with barley, grape seed, olive stone, lupin and chickpea flour (10–50%) on the physicochemical (texture, color, and moisture) an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2300014X |