Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

Abstract Gluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile...

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Autores principales: Joanna Miedzianka, Katarzyna Drzymała, Agnieszka Nemś, Agnieszka Kita
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/8f84a6d7939b4ee0871a6462b66042d8
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