Physicochemical and Organoleptic Characteristics of Non-Gluten Noodles from Composite Flour and Rucah Fish Meal
The rising prevalence of gluten-related disorders has increased the demand for gluten-free products. Traditional noodles, primarily made from wheat flour, are unsuitable for individuals with gluten intolerance, necessitating alternative formulations. This study aims to develop glutenfree noodles usi...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/62/bioconf_iconbeat2024_03004.pdf |
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