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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...

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Bibliographic Details
Main Authors: Moyses, Beatriz Andrade, Clerici, Maria Teresa Pedrosa Silva, Neves, Elisa Cristina Andrade
Format: Online
Language:English
Published: Universidade Estadual de Campinas 2018
Subjects:
Cookie
Cassava flour
Maniva.
Online Access:https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/189
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