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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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書誌詳細
主要な著者:	Jau-Shya Lee, NurDiyana Yusoff, Ai Ling Ho, Chee Kiong Sie, M. H. A. Jahurul, Wan Xin Tan
フォーマット:	Conference or Workshop Item
言語:	English English
出版事項:	2022
主題:	RC799-869 Diseases of the digestive system. Gastroenterology TP200-248 Chemicals: Manufacture, use, etc.
オンライン･アクセス:	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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