Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks
This study investigates the effect of incorporating outer bract powder on the bioactive compound content of gluten-free (GF) rusks, in terms of undigestible carbohydrates and phenolic compound content. The production of the artichoke powder as a functional ingredient was optimized by evaluating two...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2395 |
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