Study formulates gluten-free cookies with peach palm peel flour to enhance nutritional value and bioaccessibility in gluten-free products, suggesting innovative ingredient use.
This study formulated gluten-free cookies by replacing rice flour with peach palm peel flour (PF) at 10 and 20%, and evaluated their physical, nutritional, and carotenoid composition, as well as in vitro bioaccessibility.
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Silva et al. (2026) studied this question.
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