Utilising spent tea leaves powder as functional ingredient to enhance the quality of non-gluten shortbread cookies
The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, nongluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en en |
| Published: |
Multidisciplinary Digital Publishing Institute (MDPI)
2023
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/42208/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42208/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/42208/ https://doi.org/10.3390/foods12071557 |
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