Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies

Heliyon

Volumn 5, Issue 6, 2019, Pages

  Arufe, Santiago ^a   Sineiro, Jorge ^a   Moreira, Ramón ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Antioxidant additive; Baking; Chemical engineering; Food science; Gluten free food; Starch; Thermal process calculations in food engineering; Viscoelasticity

Indexed keywords

EID: 85066452441     PISSN: 24058440     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.heliyon.2019.e01805     Document Type: Article

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