Incorporation of madımak ( <i>Polygonum cognatum</i> Meissn.) leaf powder into gluten‐free bread formulations: Evaluation of their nutritional, antidiabetic, color, bioactive, textural, and sensory properties
MLP could be incorporated into chickpea flour-based gluten-free breads up to 100 g kg<sup>-1</sup>, providing enhanced dietary fiber, antioxidant capacity, and glycemic properties. © 2025 Society of Chemical Industry.
Authors
- Gözde Kutlu (ORCID: https://orcid.org/0000-0001-7111-1726)
- Fatih Törnük (ORCID: https://orcid.org/0000-0002-7313-0207)
- Fatih Özbey (ORCID: https://orcid.org/0000-0002-7099-0041)
- Kübra Feyza Erol (ORCID: https://orcid.org/0000-0002-6816-8147)
Institutions
- Sivas Cumhuriyet Üniversitesi (TR)
- Ankara University (TR)
- Sağlık Bilimleri Üniversitesi (TR)
- University of Health Sciences Antigua (AG)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-10
- DOI
- https://doi.org/10.1002/jsfa.70178
- Citations
- 5
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 5.60