Optimization of Gluten-Free and Low-GI Crispy Cookies From Agrowaste Flours Using Nutritional Sweetener and Lecithin: A Qualitative and Functional Assessment.

Int J Food Sci · 2026 · PMC13263537 · PMID 42293326

Europe PMC DOI

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Overall, lecithin inclusion showed a positive trend in enhancing textural attributes; however, the differences in “texture when bitten” were not statistically significant ( p > 0.05) as shown in Table 5 .

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