Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake
Abstract The lifelong gluten‐free diet of celiac patients and gluten‐intolerant people prevents their balanced diet mainly due to starch‐rich products. The aim of this study is to determine optimum gluten‐free cake formulation having kidney bean (Phaseolus vulgaris L.) pod powder as fat replacer of...
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| Format: | Article |
| Language: | English |
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Wiley
2024-02-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3813 |