Quality attributes of gluten free fried products from defatted peanut flour and starches of selected tropical roots and tubers
<p>The aim of this study was to develop and evaluate gluten free fried products from defatted peanut flour and starches of common tropical roots. The result of the analysis showed that moisture content ranged from 3.52% to 5.89%; fat content ranged from 11.22% to 13.84%; crude fibre content ra...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
International Journal of Agricultural Science and Food Technology - Peertechz Publications,
2022-10-03.
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| Online Access: | Connect to this object online. |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |