IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins
Claudia Bas-Bellver,
Cristina Barrera,
Noelia Betoret
et al.
Abstract:Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been conducted on gluten-free flours. Rice is generally accepted as a gluten-free alternative to wheat flour but is poor in bioactive constituents; thus, the addition of vegetable-based functional ingredients could improve the nutritive value of gluten-free products. In the present work, IV-range carrot w… Show more
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