In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (pÂ
Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., Gallo, A., Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics, <<FOOD CHEMISTRY>>, 2018; 239 (15 January 2018): 679-687. [doi:10.1016/j.foodchem.2017.07.004] [http://hdl.handle.net/10807/114517]
Autori: | ||
Titolo: | Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics | |
Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/j.foodchem.2017.07.004 | |
URL: | www.elsevier.com/locate/foodchem | |
Data di pubblicazione: | 2018 | |
Abstract: | In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (p | |
Lingua: | Inglese | |
Rivista: | ||
Citazione: | Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., Gallo, A., Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics, <<FOOD CHEMISTRY>>, 2018; 239 (15 January 2018): 679-687. [doi:10.1016/j.foodchem.2017.07.004] [http://hdl.handle.net/10807/114517] | |
Appare nelle tipologie: | Articolo in rivista, Nota a sentenza |