Evaluation of the physicochemical and sensory characteristics of gluten-free cookies
The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemical and sensory parameters. Eight formulations were...
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| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
Frontiers Media SA
2023
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| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
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