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Depending on the target parameter, whether physicochemical or sensory, these lentil flours can be promising raw materials for GF bakery products. Keywords: pulses; cookies; protein; antioxidant; texture; sensory properties Graphical Abstract1. Introduction Celiac disease is an immune-mediated systemic ...
as declared on the nutritional label, was provided by Mon Orxata (Valencia, Spain). Short grain rice was provided by a local rice grower (Richvale, CA, USA) and Nutriose®FM06, a plant derived soluble fiber (SF) with neutral taste, was supplied by Roquette Company (Geneva, IL, USA)....
both animal and plant origin (milk protein, egg albumins and soy protein) [61–63] and different gluten-free flours (corn, teff, buckwheat, quinoa, sorghum, lupine) and starches (corn, cassava, potato) [64] were used in order to improve the overall quality of gluten-free bakery products...