TY  - JOUR 
AU  - Torra, Marta
AU  - Belorio, Mayara
AU  - Ayuso, Manuel
AU  - Carocho, Marcio
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
AU  - Gómez Pallarés, Manuel
PY  - 2021
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/59683
AB  - This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different...
LA  - eng
PB  - MDPI
KW  - Chickpea
KW  - Harina de garbanzo
KW  - Harina de castaña
KW  - Cookies
KW  - Gluten-free foods
KW  - Nutrition
KW  - Alimentos - Calidad - Control
TI  - Chickpea and chestnut flours as non-gluten alternatives in cookies
DO  - 10.3390/foods10050911
ER  -