Quality of gluten-free cookies from germinated brown rice flour
Gluten-free food products are becoming popular due to increased consumers awareness on celiac disease. In this study, novel gluten-free cookies were produced from 100% germinated and non-germinated brown rice flour, and the blend of rice flour with 25% potato starch. The quality of the co...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/81902/1/Quality%20of%20gluten-free%20cookies%20from%20germinated%20brown%20rice%20flour.pdf http://psasir.upm.edu.my/id/eprint/81902/ |
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