Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits
Research background. In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product qua...
| Main Authors: | , |
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| 格式: | 文件 |
| 语言: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2021-01-01
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| 丛编: | Food Technology and Biotechnology |
| 主题: | |
| 在线阅读: | https://hrcak.srce.hr/file/392387 |