https://www.selleckchem.com/CDK.html
The gluten-free cookies were produced by replacing rice flour ( ) and sucrose content with almond flour ( ) and stevia. Supplementation of caused to decrease the moisture content of the gluten-free cookies; while ash, total protein, total fat and total dietary fiber content increased. Regarding of total phenolics; extractable, hydrolyzable and bioaccessible fractions of gluten-free cookie samples that were produced with 30% of supplementation, were increased by 43.69-73% compared with the control group that was prepared with 100% ( ≤ 0.01). Gluten
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