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Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

Crossref DOI link: https://doi.org/10.1007/s11694-018-9999-6

Published Online: 2018-11-27

Published Print: 2019-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Borges, Ana

Fonseca, Catarina

Carreira, Filipa

Rodrigues, Ivo

Henriques, Marta

Veloso, Ana C. A.

Peres, António M.
Funding

Funding for this research was provided by:

CENTRO2020 (Project nº 023631)

Fundação para a Ciência e a Tecnologia (Project POCI-01–0145-FEDER-006984–Associate Laboratory LSRE-LCM, Project UID/BIO/04469/2013–CEB, PEst-OE/AGR/UI0690/2014–CIMO)
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Article History

Received: 31 July 2018

Accepted: 23 November 2018

First Online: 27 November 2018

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

: This article does not contain any studies with human participants or animals performed by any of the authors.

: Not applicable.