Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour

Published 2016 View Full Article

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Title
Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour
Authors
Keywords
Chenopodium, Germination, Gluten free cookies, Antioxidant activity, Total phenolic
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 71, Issue -, Pages 281-287
Publisher
Elsevier BV
Online
2016-04-04
DOI
10.1016/j.lwt.2016.04.001

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