Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product.
Andriana E LazouGeorgios AnastasiadisTarsia ProvataZoi KoliouStyliani ProtonotariouPublished in: Journal of the science of food and agriculture (2022)
Overall, the incorporation of gluten-free defatted hemp seed flour in 'tsoureki' formulations seems to be a promising alternative for improving quality of such rich-dough baked products. © 2022 Society of Chemical Industry.