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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Publié dans:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 2 vom: 04. März, Seite 107-116
Auteur principal: Mantovano, Agostina (Auteur)
Autres auteurs: Mariela, Patrignani, Conforti, Paula Andrea
Format: Article en ligne
Langue:English
Publié: 2024
Accès à la collection:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:Journal Article Celiac disease anise bioaccessible antioxidants cinnamon shelf life Antioxidants Glutens 8002-80-0