Usefulness of Rowanberry for Improving the Nutritional Value of Buckwheat Flour Extrudates
Gluten-free snacks are often poor in nutritional value. Increasing the nutritional content and quality of these products is necessary. The present study investigated the effect of adding buckwheat at various levels (0, 30, 40, and 50%), milk powder, and rowanberry on the nutritional content, bioacti...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/7/3656 |
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