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Production of Gluten-free Cookies from Blends of Malted Sorghum (S. Bicolor) and Tiger Nut (Cyperus esculentus) Flour

by Akinwale Toyin Eunice, Ibidapo Olubunmi Phebean, Owolabi Samuel, Efuribe Nnenna Edith and Adeyilola Oyindamola Dorcas

American Journal of Food Science and Technology. 2020, 8(3), 106-111. DOI: 10.12691/ajfst-8-3-4
Pub. Date: May 25, 2020Views: 4218 Downloads: 4717Like: 0

gluten free cookies malted sorghum flour tiger nut flour proximate properties functional physical properties celiac disease

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