Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour
Noodles made from wheat flour have worldwide popularity because of the ease of preparation and the sensory property. However, recent demands for nutritious and gluten-free foods necessitate the search for alternatives. This study explored alternative ingredients for producing gluten-free noodles usi...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/5582669 |
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