Gluten-free crackers using chickpea and pumpkin seed press cake blend: Effects of gastrointestinal digestion
-
Published:2024-08
Issue:
Volume:60
Page:104534
-
ISSN:2212-4292
-
Container-title:Food Bioscience
-
language:en
-
Short-container-title:Food Bioscience
Author:
Tomić JelenaORCID,
Popović Ljiljana,
Maravić NikolaORCID,
Stupar AlenaORCID,
Sedlar Tea,
Plavšić DraganaORCID
Reference55 articles.
1. Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics;Agrahar-Murugkar;LWT,2020
2. Advantages and limitations of common testing methods for antioxidants;Amorati;Free Radical Research,2015
3. Buckwheat hull, a valuable bakery product ingredient: Assessment of bioaccessible phenolics and antioxidant capacity;Bączek;European Food Research and Technology,2023
4. Microalgae as functional ingredients in Savory food products: Application to wheat crackers;Batista;Foods,2019
5. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques;Boye;Food Research International,2010