Development of Gluten Free Cookies From Rice And Coconut Flour Blends
This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2016-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/12311 |