Gluten free alternative: quality and antioxidant activity of mulberry (Morus alba) bread

• Main Authors: Nor Qhairul Izzreen Mohd Noor, Nurul Syarfizah Syafiqah, S., Wolyna Pindi, Nurul Hanisah, J., Nazikussabah Zaharudin
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Nutrition, UMS 2024
• Subjects: Food processing and manufacture; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/41135/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/41135/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/41135/; https://doi.org/10.51200/ijf.v1i2.4892

Innovative food products with health benefits are increasingly becoming popular over the past decade. Therefore, an alternative to produce bread added with composite flour to increase its nutritional value has been developed. This research was conducted to determine the quality of bread added with m...