Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea
ABSTRACT: To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics, a careful combination of several replacements is necessary. Therefore, the goal of this study was to develop a composite flour devoid of gluten using rice (R), Cardaba banana (C), and p...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2026-03-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566925000783 |
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