Enhancing the nutritional value of gluten-free cookies with inulin

Advance Journal of Food Science and Technology

Volumn 5, Issue 7, 2013, Pages 866-870

  Maghaydah, Sofyan ^a   Abdul Hussain, Selma ^b   Ajo, Radwan ^c   Obeidat, Bayan ^a   Tawalbeh, Yousef ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF BAGHDAD   (Iraq)

^c AL BALQA APPLIED UNIVERSITY   (Jordan)

Author keywords

Coeliac disease; Dietary fibres; Gluten free cookie; Inulin; Prebiotic

Indexed keywords

FIBERS; NUTRITION; SENSORY PERCEPTION; STARCH;

COELIAC DISEASE; DIETARY FIBRE; GLUTEN-FREE COOKIE; INULIN; PREBIOTICS;

POLYSACCHARIDES;

ZEA MAYS;

EID: 84880958076     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.5.3174     Document Type: Article

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