The addition of tiger nut by-product improved the physical, nutritional and safety quality of gluten-free cookies
The purpose of this study is to investigate the quality attributes of gluten-free cookies from sorghum flour and tiger nut pomace (TNP). Flour blends containing sorghum and TNP at 0, 5, 10, 15 and 20% were evaluated for functional and dough textural properties, while the cookies were evaluated for p...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000224 |