Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat CookiesReport as inadecuate




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Food Technology and Biotechnology, Vol.53 No.1 March 2015. -

Light buckwheat flour was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies p



Author: Marijana Sakač - ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia Mladenka Pestorić - ; Institute of Fo

Source: http://hrcak.srce.hr/



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