Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes

In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box–Behnken design al...

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Autores principales:	Vilca, Olivia Magaly Luque, Paredes-Erquinigo, Jover Y., Quille-Quille, Lenin, Rivera, Tania Jakeline Choque, Cabel-Moscoso, Domingo Jesus, Rivera-Ashqui, Thalía A., Silva Paz, Reynaldo Justino
Formato:	Artículo
Lenguaje:	inglés
Publicado:	Multidisciplinary Digital Publishing Institute (MDPI) 2024
Materias:	Whey Sensory Celiac Cookies Andean Grain
Acceso en línea:	Enlace permanente (DOI o Handle)
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