Gluten-free lentil cakes with optimal technological and nutritional characteristics.

Angela Daniela Carboni Maria Cecilia Puppo Cristina Ferrero

Published in: Journal of the science of food and agriculture (2024)

It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry.

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