Physicochemical, pasting, and functional properties of tuber-based composite flours and their application in gluten-free muffins
This study evaluated composite flours made from modified cassava, suweg, and arrowroot as gluten-free muffins. Three blends, CF1 (60:30:10), CF2 (60:25:15), and CF3 (60:20:20), were used to produce muffin (M1, M2, M3), compared with wheat-based control (C). The composite flours exhibited higher wate...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2541891 |
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