Antioxidant capacity, mineral content and sensory properties of gluten-free rice and buckwheat cookies

Food Technology and Biotechnology

Volumn 53, Issue 1, 2015, Pages 38-47

  Sakač, Marijana ^a   Pestorić, Mladenka ^a   Mišan, Aleksandra ^a   Nedeljković, Nataša ^a   Jambrec, Dubravka ^a   Jovanov, Pavle ^a   Banjac, Vojislav ^a   Torbica, Aleksandra ^a   Hadnadev, Miroslav ^a   Mandić, Anamarija ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Antioxidant activity; Buckwheat flour; Gluten free cookies; Minerals; Rice flour; Sensory properties

Indexed keywords

AGENTS; ANTIOXIDANTS; CROPS; MINERALS; PRINCIPAL COMPONENT ANALYSIS;

ANTI-OXIDANT ACTIVITIES; BUCKWHEAT FLOUR; GLUTEN-FREE; RICE FLOUR; SENSORY PROPERTIES;

SENSORY ANALYSIS;

EID: 84929095335     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.53.01.15.3633     Document Type: Article

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