Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits

European Food Research and Technology

Volumn 227, Issue 1, 2008, Pages 135-139

  Caponio, Francesco ^a   Summo, Carmine ^a   Clodoveo, Maria Lisa ^a   Pasqualone, Antonella ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Biscuits; Gluten free; Lipids; Oxidative and hydrolytic degradation; Quality

Indexed keywords

FATTY ACIDS; ISOMERS; LIPIDS; NUTRITION;

GLUTEN FREE; HYDROLYTIC DEGRADATION;

FOOD PRODUCTS;

EID: 41749120945     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0702-0     Document Type: Article

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