Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin
Abstract Diversification of gluten‐free (GF) bakery products is considerably important, as those who suffer from gluten intolerance should follow a GF diet their whole life. Regarding this study, it was aimed at optimizing the formulation of a quinoa‐based GF traditional bakery product, i.e. Nan‐e‐F...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-02-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3829 |