The use of non-traditional types of flour in the production of gluten-free butter cookies
This study investigates the potential of using rice, corn, and millet flour, as well as burdock root flour, as a fortifying additive in the production of gluten-free butter cookies. The control sample was a classic butter cookie recipe using a gluten-free mixture of rice, corn, and millet flour. Bur...
| Główni autorzy: | , , |
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| Format: | Artykuł |
| Język: | English |
| Wydane: |
EDP Sciences
2024-01-01
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| Seria: | E3S Web of Conferences |
| Dostęp online: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/78/e3sconf_agritech-x_02018.pdf |