Exploring the effects of jackfruit seed flour, rice flour, and tapioca flour on the development of gluten-free fettuccine: An analysis of physicochemical properties and sensory qualities
Fettuccine, a popular pasta traditionally made from wheat, faces challenges due to increasing gluten-related disorders and a growing demand for gluten-free options. This study investigates the use of jackfruit seed flour, rice flour, and tapioca flour as substitutes for wheat flour in creating glute...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001349 |
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