[HTML][HTML] Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and …
This work aimed to develop novel alternative gluten-free premixes for use in the production
of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca …
of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca …
[PDF][PDF] Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate
PI AKUBOR, SAP SHABU, GO OKEREKE… - Research Journal of …, 2023 - researchgate.net
The study investigated the effect of substitution of wheat flour with sweet orange seed
protein concentrate on the quality of bread. Protein concentrate, obtained from sweet orange …
protein concentrate on the quality of bread. Protein concentrate, obtained from sweet orange …