Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)
出版年份 2021 全文链接
标题
Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)
作者
关键词
Celiac disease, Cowpea flour, Ice cream basket, Gluten-free, Rice flour
出版物
International Journal of Gastronomy and Food Science
Volume -, Issue -, Pages 100431
出版商
Elsevier BV
发表日期
2021-09-21
DOI
10.1016/j.ijgfs.2021.100431
参考文献
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