Leslie Josseline Pozo Alvear

Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours

The global transition toward plant-based diets necessitates the development of sustainable, nutritionally enriched, and gluten-reduced bakery products. This study evaluated the techno-functional, nutritional, and sensory impacts of substituting wheat flour at levels of 30%, 50%,...