Physicochemical and Functional Properties of Composite Flours Based on Mocaf and Tempeh Flour for Making Cookies
Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source. The characteristics of a good cookie composite flour made from mocaf and tempe...
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| Format: | Article |
| Language: | English |
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IIUM Press, International Islamic University Malaysia
2022-07-01
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| Series: | International Islamic University Malaysia Engineering Journal |
| Subjects: | |
| Online Access: | https://journals.iium.edu.my/ejournal/index.php/iiumej/article/view/2234 |