Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213357
Abstract: Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the… read more here.
Keywords: flour; free muffins; gluten free; persimmon flour ... See more keywords