PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS PRODUCED FROM GLUTEN-FREE AMARANTH SEED AND TIGER NUT COMPOSITE FLOUR

被引：0
|
作者：
Ayeni, Funmilola Ayobami [1 ]
Malomo, Adekunbi Adetola [1 ]
Ikujenlola, Abiodun Victor [1 ]
机构：
[1] Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
来源：
Acta Universitatis Cibiniensis - Series E: Food Technology | 2024年 / 28卷 / 01期
关键词：
Amaranth seeds - Composite flour - Fat contents - Gluten - Gluten-free - Pasting property - Protein contents - Proximate compositions - Seed flour - Tiger nuts;
D O I：
10.2478/aucft-2024-0008
中图分类号：
学科分类号：
摘要：
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页码：93 / 104
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