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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Bibliografiske detaljer

Principais autores:	Eman, Sh. A. Ghoname, Amira, E. Abd El-Gwad
Format:	Artigo
Sprog:	Inglês
Udgivet:	Food Technology Research Institute, ARC 2025-06-01
Serier:	Food Technology Research Journal
Fag:	brown rice flour red beans flour white rice flour cupcake gluten free
Online adgang:	https://ftrj.journals.ekb.eg/article_425413_be2da250351ad3c377dc76613d039a1c.pdf
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