Effect of defatted soy and peanut flour obtained by new aqueous method on quality of gluten‐free cookies
Author:
Affiliation:
1. College of Food Science Southwest University Chongqing People's Republic of China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16390
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1. Quality Evaluation and Acceptability of Cookies Produced From Rice (Oryza glaberrima) and Soybeans (Glycine max) Flour Blends
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4. Physicochemical and organoleptic properties of cookies incorporated with legume flour;Aziah A. A. N.;International Food Research Journal,2012
5. Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology
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1. Nutritional and functional properties of cookies enriched with defatted peanut cake flour;Cogent Food & Agriculture;2023-09-03
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