Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread
The rising cost of wheat flour and incidences of celiac disease, an intolerance to gluten in wheat products, have created the need to explore ingredients, especially alternative flours, for developing gluten-free products. This study examined the performance of Frafra potato flour (FPF), a nutritiou...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2024-01-01
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| Col·lecció: | Heliyon |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2405844024005528 |
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