Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay ( Coix lacryma jobi L.) flour using Rhizopus sp.
Author:
Affiliation:
1. Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia
2. Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Bandung, Indonesia
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2024.2381608
Reference55 articles.
1. Ahmad R. Mueed A. Liaquat M. Sammi S. Alanazi K. Farah M. & Ali A. (2024). Nutritional and phytochemical profiles of wild adlay (Coix Lacryma-Jobi L.) accessions by GCFID FTIR and spectrophotometer. https://doi.org/10.20944/preprints202402.0722.v1
2. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability
3. Physicochemical and pasting properties of flour and starch from two new cassava accessions
4. Extraction and characterization of starch from low-grade potatoes and formulation of gluten-free cookies containing modified potato starch
5. AOAC. (2005). Official method of analysis. The Association of Official Analytical Chemistry.
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