Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder

Gluten free diets and lifestyles are rapidly increasing in popularity mainly due to the increase in consumer awareness about gluten related disorders and gluten intolerances. With increasing demand, the food industry strives to develop new food products that are gluten-free and able to be consumed b...

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Bibliographic Details
Main Authors: Athena Lateesya Gary, Adella Anding Aganduk, Nur Syakilla, Patricia Matanjun
Format: Article
Language:English
English
Published: Universiti Malaysia Sabah 2024
Subjects:
Online Access:https://eprints.ums.edu.my/id/eprint/39251/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/39251/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/39251/
https://doi.org/10.51200/ijf.v1i1.4900
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