Development of gluten-free steamed cake using green saba banana flour
Along with the increase of diagnosed Celiac patient, gluten-free (GF) foods have shown a significant increase in worldwide consumption. The removal of gluten and replacement with other ingredients to improve the palatability have caused unsatisfactory nutritional profile in GF foods. Green banana fl...
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| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35223/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/35223/5/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35223/ |
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