Gluten-free lentil cakes with optimal technological and nutritional characteristics.
Angela Daniela CarboniMaria Cecilia PuppoCristina FerreroPublished in: Journal of the science of food and agriculture (2024)
CONCLUSION: It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. This article is protected by copyright. All rights reserved.
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