Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour

The purpose of this study was to determine the effectiveness of incorporating okara and jackfruit seed into biscuit production. A control biscuit made with wheat flour was contrasted with five formulations, each with various proportions of okara flour and jackfruit seed flour. Compared to wheat flou...

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Bibliographic Details
Main Authors: Goh, Shu Xian, Hasmadi Mamat, Ahmad Hazim Abdul Aziz
Format: Article
Language:English
English
Published: Elsevier B.V. 2024
Subjects:
Online Access:https://eprints.ums.edu.my/id/eprint/41072/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/41072/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/41072/
https://doi.org/10.1016/j.wmb.2024.03.004
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