Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life
This study investigated gluten-free cookies (GFC) made with cassava roots and leaves products. The GFCs were produced with addition of 0% (control), 10% (M1), 15% (M2), and 20% (M3) of cooked cassava leaves (flour basis), and evaluated for stability for 28 days. The results were subjected to analysi...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Online |
| Language: | English |
| Published: |
Universidade Estadual de Campinas
2018
|
| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/189 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
