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2.5.1. Filled biscuits milling
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The products were firstly grinded by using a laboratory blender, in particular, three iterative cycles of pulsed blending at decreasing speed were applied in order to minimize the sample heating (pulses: 5sON/5sOFF + 5sON/5sOFF, speed 16,000 rpm I cycle, 14,000 rpm II cycle, 13,000 rpm III cycle). The obtained flour was sieved through a 2 mm mesh and then stored at −20°C until its use. The procedure was equally applied to all snack samples. Independent blades and containers were used for each sample to avoid cross‐contamination.
Copyright and License information: ©2023 The Authors. Clinical and Translational Allergy published by John Wiley & Sons Ltd on behalf of European Academy of Allergy and Clinical Immunology.
This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
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