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...
Furkejuvvon:
| Váldodahkkit: | , |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Food Technology Research Institute, ARC
2025-06-01
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| Ráidu: | Food Technology Research Journal |
| Fáttát: | |
| Liŋkkat: | https://ftrj.journals.ekb.eg/article_425413_be2da250351ad3c377dc76613d039a1c.pdf |
| Fáddágilkorat: |
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