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Utilization of Brown Rice Flour and Peanut Paste in Cake Production

by Asimah V.K., Kpodo F.M., Adzinyo O.A and Dzah C.S

American Journal of Food Science and Technology. 2016, 4(5), 129-134. DOI: 10.12691/ajfst-4-5-2
Pub. Date: July 14, 2016Views: 11834 Downloads: 9120Like: 0

gluten free product brown rice cake peanut cake partial wheat substitute sensory characteristics texture characteristics proximate characteristics

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