Nutritional and Functional Properties of Gluten-Free Flours
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except...
| Main Authors: | , , , |
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| Format: | Article |
| Sprog: | English |
| Udgivet: |
MDPI AG
2021-07-01
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| Serier: | Applied Sciences |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2076-3417/11/14/6283 |