Production of gluten-free biscuits with inulin and flaxseed powder: investigation of physicochemical properties and formulation optimization
Fatemeh Nasiri, Forogh Mohtarami, Mohsen Esmaiili, Sajad Pirsa
Topics & Concepts
InulinFood scienceChemistryGlutenGluten freeChewinessMoistureOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications