Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor : Vegan gluten-free Alfajor development

Vegan and gluten-free markets have grown considerably in the last few years. Sustainability and the use of agro-industrial waste have also gained interest on food market. Thus, this study aimed to develop a vegan gluten-free alfajor, assessing the effect of different gluten-free flours (peanut okara...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 2 vom: 18. März, Seite 145-150
1. Verfasser:	Cardillo Diniz, Rebecca (VerfasserIn)
Weitere Verfasser:	Morcatti Coura, Fernanda, Ferreira Rodrigues, Jéssica
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2021
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article By-products peanut okara product development sorghum vegan