Gluten-free wafer formulation : Development, characterisation and addition of flavourings with antioxidant capacity

The incidence of celiac disease is increasing, therefore the demand for gluten-free products that also satisfy the nutritional requirements of celiac individuals is rising. Thus, the objective of the present work was to develop a gluten-free nutritionally balanced wafer formulation with a high conte...

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Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 2 vom: 04. März, Seite 107-116
1. Verfasser: Mantovano, Agostina (VerfasserIn)
Weitere Verfasser: Mariela, Patrignani, Conforti, Paula Andrea
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2024
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Celiac disease anise bioaccessible antioxidants cinnamon shelf life Antioxidants Glutens 8002-80-0