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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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Eman, Sh. A. Ghoname, Amira, E. Abd El-Gwad
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Food Technology Research Institute, ARC 2025-06-01
Цуврал:	Food Technology Research Journal
Нөхцлүүд:	brown rice flour red beans flour white rice flour cupcake gluten free
Онлайн хандалт:	https://ftrj.journals.ekb.eg/article_425413_be2da250351ad3c377dc76613d039a1c.pdf
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!