Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour. | EBSCOhost

Connecting you to content on EBSCOhost

Title: Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour.
Authors: L.-H., Ho; N. F. S., Zainal Abidin; T.-C., Tan; Z., Noroul Asyikeen
Publication: International Food Research Journal, 2019, Vol 26, Issue 3, p893
ISSN: 1985-4668
Publication type: Academic Journal