Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
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Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Link
http://journal.pan.olsztyn.pl/pdf-188615-110621
Reference43 articles.
1. 1. Ammar, I., Sebii, H., Aloui, T., Attia, H., Hadrich, B., Felfoul, I. (2022). Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design. Heliyon, 8(12), art. no. e12164. https://doi.org/10.1016/j.heliyon.2022.e12164
2. 2. AOAC. (2005). Official Method of Analysis. The Association of Official Analytical Chemistry.
3. 3. Bela Monica, A., Setyaningrum, R. (2022, 2022/04/13). Acceptance of brownies Suweg (Amorphophallus paeoniifolius) substituted with mung bean (Vigna radiata). (Ed.), Proceedings of the International Conference on Health and Well-Being (ICHWB 2021): Advances in Health Sciences Research, 49, 59-64. https://doi.org/10.2991/ahsr.k.220403.008
4. 4. Burns, A., Gleadow, R., Anabela, Z., Cuambe, C., Miller, R., Cavagnaro, T. (2012). Variations in the chemical composition of cassava (Manihot esculenta Crantz) leaves and roots as affected by genotypic and environmental variation. Journal of Agricultural and Food Chemistry, 60(19), 4946-4956. https://doi.org/10.1021/jf2047288
5. 5. Cahyana, Y., Nugraha, T., Aprilira, N., Ayuningtias, K., Soeherman, G.P., Marta, H., Tensiska, T. (2021). Interplay role of heat-moisture treatment and lipid from egg yolk and margarine on functional and pasting properties of banana flour. Polish Journal of Food and Nutrition Sciences, 71(1), 61-68. https://doi.org/10.31883/pjfns/132928
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