Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking
Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical...
| Main Authors: | , , , |
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| Format: | Article |
| Jezik: | English |
| Izdano: |
Elsevier
2024-12-01
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| Serija: | Future Foods |
| Teme: | |
| Online dostop: | http://www.sciencedirect.com/science/article/pii/S2666833524001795 |