Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits.
- Resource Type
- Article
- Authors
- Silav-Tuzlu, Gonul; Tacer-Caba, Zeynep
- Source
- Food Technology & Biotechnology; Oct-Dec2021, Vol. 59 Issue 4, p463-474, 12p
- Subject
- BISCUITS
BUCKWHEAT
CHIA
CHESTNUT
SEEDS
CASTANEA
FLOUR
UNSATURATED fatty acids
- Language
- ISSN
- 13309862
Copyright of Food Technology & Biotechnology is the property of Food Technology & Biotechnology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)