Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour
© 2019, Universiti Putra Malaysia. The effect of partial substitution of pumpkin flour for rice flour on the physical properties and sensory attributes of gluten-free muffin were investigated. Pumpkin flour was used to replace 10, 15 and 20% rice flour in a control gluten-free muffin formulation (wi...
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| Main Authors: | , , , |
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| Format: | Journal |
| Published: |
2019
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85069777277&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/65312 |
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| Institution: | Chiang Mai University |
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