Nutritional and Functional Properties of Gluten-Free Flours

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...

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Bibliographic Details
Main Authors:	Alina Culetu, Iulia Elena Susman, Denisa Eglantina Duta, Nastasia Belc
Format:	Article
Language:	English
Published:	MDPI AG 2021-07-01
Series:	Applied Sciences
Subjects:	gluten-free flour gram plantain chickpea tiger nut pseudo-cereal
Online Access:	https://www.mdpi.com/2076-3417/11/14/6283

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