The potential of the Pyrenean oak acorn as a source of gluten-free flour

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Detail description

Impact of different tannin removal processes on the Pyrenean acorn flour characteristics

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Contribution detail info

Project: ResAlliance
Landscape resilience knowledge alliance for agriculture and forestry in the Mediterranean basin
Location: Portugal
Authors: Mariline Borges, Soraia Falcão, sfalcao@ipb.pt
Purpose: Dissemination

File type: document
Created on: Jul 31, 2024
Origin language: English
Official project website: ResAlliance
License: CC BY-NC-ND

Keywords: Acorn
Black oak
Flour
Gluten-free flour
Nutritional value
Bioactive compounds
Themes: Productivity
Food quality