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

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 893

By:

• L.-H., Ho;
• N. F. S., Zainal Abidin;
• T.-C., Tan;
• Z., Noroul Asyikeen

Publication type:

Article