Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour

LWT

Volumn 63, Issue 2, 2015, Pages 939-945

  Chauhan, Arti ^a   Saxena, D C ^a   Singh, Sukhcharn ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Germinated amaranth flour; Gluten free cookies; Pasting properties; Raw amaranth flour; Sensory attributes

Indexed keywords

ANTIOXIDANTS; CULTIVATION; FIBERS; NUTRITION;

AMARANTH FLOUR; ANTI-OXIDANT ACTIVITIES; DIETARY FIBRE; FUNCTIONAL PROPERTIES; GLUTEN-FREE; PASTING PROPERTY; SENSORY ATTRIBUTES; WHEAT FLOURS;

PLANTS (BOTANY);

AMARANTHUS; AMARANTHUS CAUDATUS; TRITICUM AESTIVUM;

EID: 84930376774     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.115     Document Type: Article

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