Incorporation of Buriti Endocarp Flour in Gluten-free Whole Cookies as Potential Source of Dietary Fiber

Plant Foods for Human Nutrition

Volumn 69, Issue 4, 2014, Pages 344-350

  Becker, Fernanda Salamoni ^a   Damiani, Clarissa ^b   de Melo, Adriane Alexandre Machado ^c   Borges, Paulo Rogério Siriano ^a   de Barros Vilas Boas, Eduardo Valério ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Dietary fiber; Gluten free Food; Mauritia flexuosa; Waste

Indexed keywords

MAURITIA FLEXUOSA;

GLUTEN; STARCH;

ANALYSIS; ARECACEAE; BREAD; CELIAC DISEASE; CHEMISTRY; COLOR; DIET THERAPY; DIETARY FIBER; FLOUR; FOOD HANDLING; FRUIT; GLUTEN FREE DIET; HARDNESS; HUMAN; MAIZE; RICE; STANDARDS;

ARECACEAE; BREAD; CELIAC DISEASE; COLOR; DIET, GLUTEN-FREE; DIETARY FIBER; FLOUR; FOOD HANDLING; FRUIT; GLUTENS; HARDNESS; HUMANS; ORYZA SATIVA; STARCH; ZEA MAYS;

EID: 84916598099     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-014-0440-y     Document Type: Article

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