Properties and Qualities of Functional Gluten-Free Cupcake Fortification with Brown Rice and Red Beans Flour

This study aimed to evaluate gluten-free cupcakes made from white rice flour and formulations in which white rice flour was partially substituted with brown rice flour and red bean flour. The results showed that red beans had the highest protein and crude fiber content, while rice had the highest...

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Hlavní autoři:	Eman, Sh. A. Ghoname, Amira, E. Abd El-Gwad
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Food Technology Research Institute, ARC 2025-06-01
Edice:	Food Technology Research Journal
Témata:	brown rice flour red beans flour white rice flour cupcake gluten free
On-line přístup:	https://ftrj.journals.ekb.eg/article_425413_be2da250351ad3c377dc76613d039a1c.pdf
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