Gliadin Proteins in Muffins with Quinoa Flour by Vesna S. Gojković Cvjetković, Dragana M. Škuletić, Željka R. Marjanović-Balaban, Dragan P. Vujadinović, Danijela Z. Rajić, Vladimir M. Tomović

Subjects: “…muffins…”
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Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products by Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Liliana Espírito Santo, Carla Motta, Agostinho Almeida, Rui Azevedo, Rita C. Alves, Maria Beatriz P. P. Oliveira, Helena S. Costa

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The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins by Winda Nurtiana, Rina Rismaya, Eko Yuliastuti Endah Sulistyawati, Athiefah Fauziyyah, Dini Nur Hakiki, Mohamad Rajih Radiansyah, Alfi Rahmawan

Subjects: “…beneng taro flour addition, food diversification, muffin…”
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