Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical …
SP Kalahal, M Gavahian, J Lin - Quality Assurance and Safety of Crops …, 2024 - qascf.com
Tigernut (TN) is an underutilized crop with nutritional value that has remained untapped in
producing extruded products. This research aims to establish the favorable extrusion …
producing extruded products. This research aims to establish the favorable extrusion …
The use of non-traditional types of flour in the production of gluten-free butter cookies
A Belyaev, O Shvets, I Belyaeva - E3S Web of Conferences, 2024 - e3s-conferences.org
This study investigates the potential of using rice, corn, and millet flour, as well as burdock
root flour, as a fortifying additive in the production of gluten-free butter cookies. The control …
root flour, as a fortifying additive in the production of gluten-free butter cookies. The control …
Comparison of Yam Composite Cookies Sensory Characteristic Between Sugar and Stevia Sweeteners
SNN Makiyah, I Setyawati… - Journal of Agri-Food …, 2024 - journal2.uad.ac.id
Yam (Dioscorea alata L.) is one source of carbohydrates with a low glycemic index. It is
useful for controlling blood glucose levels. Yam has high carbohydrate and protein content …
useful for controlling blood glucose levels. Yam has high carbohydrate and protein content …