Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes
Abstract Celiac disease is an autoimmune condition triggered by gluten consumption, which causes poor nutrient absorption and various nutritional complications. Given the growing demand for gluten-free products, the aim of this research was to formulate gluten-free cookies using amaranth flour, Amaz...
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| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2026
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| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
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