Modified Sorghum Flour as a Wheat Substitute in Functional Food Muffin Products
Muffin products have become increasingly popular as a functional food due to its antioxidant activity. Post-Covid-19 consumers have shown particular interest in foods that can boost their immune systems, making muffins a desirable option. This study aims to explore the potential of modified sorghum...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Subjects: | |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/14/bioconf_icafe2023_03010.pdf |