About this document
Legumes in Gluten-Free Food Formulation by Ugberase Godwin is a document available to read on EtoBox.
This review discusses the use of legumes in gluten-free food (GFF) formulations, highlighting their functional, nutritional, and nutraceutical benefits. Legumes such as beans, chickpeas, and lentils enhance the properties of GFFs, improving texture, nutritional value, and offering health benefits like anti-hyperglycemic and antioxidant effects. The increasing demand for healthy food options and the necessity for gluten-free diets for individuals with celiac disease drives the exploration of legumes as a key
- Author
- Ugberase Godwin
- Language
- EN