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

• Main Authors: Athena Lateesya Gary, Adella Anding Aganduk, Nur Syakilla, Patricia Matanjun
• Format: Article
• Language: English; English
• Published: Universiti Malaysia Sabah 2024
• Subjects: SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants; SH388.7-391.5 Algae culture
• 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

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...