Preparation and quality assessment of innovative gluten-free biscuit enriched with galangal (Alpinia galanga Linn.) powder
The goal of this study was to create functional gluten-free biscuits made from oat flour and fortified with galangal powder at various levels (5, 10, 15, and 20% The study examined how galangal powder addition affects the rheological, physical, thermal, and nutritional qualities after baking, as wel...
Saved in:
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000563 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|