Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour
Recent research has focused on enhancing the overall quality of gluten-free products. This study evaluated the physicochemical properties of biofortified yellow maize flour (BMF) supplemented with Brachystegia eurycoma flour (BEF) at varied amount (2.5, 5, 7.5 and 10 %), and sensory qualities of the...
Furkejuvvon:
| Váldodahkkit: | , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Sciendo
2025-12-01
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| Ráidu: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Fáttát: | |
| Liŋkkat: | https://doi.org/10.2478/aucft-2025-0013 |
| Fáddágilkorat: |
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