Ara
Toplam kayıt 1, listelenen: 1-1
Development of gluten‑free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder fow properties
(2023)
This study reports the development of new gluten-free (GF) cake formulations with quinoa flour, potato and tapioca starch as an alternative to commercial GF foods. The GF flour was characterised in terms of oil and water ...