Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour
The purpose of this study was to determine the effectiveness of incorporating okara and jackfruit seed into biscuit production. A control biscuit made with wheat flour was contrasted with five formulations, each with various proportions of okara flour and jackfruit seed flour. Compared to wheat flou...
| Главные авторы: | , , |
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| Формат: | Статья |
| Язык: | English English |
| Опубликовано: |
Elsevier B.V.
2024
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| Предметы: | |
| Online-ссылка: | https://eprints.ums.edu.my/id/eprint/41072/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/41072/2/FULL%20TEXT.pdf |