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Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours.

Autor: Al-Othman H; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan., Maghaydah S; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.; Department of Human Nutrition and Dietetics, College of Health Sciences, Abu Dhabi University, Zayed City, Abu Dhabi P.O. Box 59911, United Arab Emirates., Abughoush M; Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan.; Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates., Olaimat AN; Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan., Al-Holy MA; Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan., Ajo R; Nutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, As-Salt 19110, Jordan., Al Khalaileh NI; Department of Nutrition and Food Science, Faculty of Agriculture, Mu'tah University, Karak 61710, Jordan., Choudhury IH; College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates., Angor M; Nutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, As-Salt 19110, Jordan.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Oct 17; Vol. 11 (20). Date of Electronic Publication: 2022 Oct 17.