Investigation of the effects of corn flour,
Buckwheat flour
Spirulina
gluten-free
muffin
yogurt
Journal
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
ISSN: 1532-1738
Titre abrégé: Food Sci Technol Int
Pays: United States
ID NLM: 9889534
Informations de publication
Date de publication:
26 Apr 2024
26 Apr 2024
Historique:
medline:
27
4
2024
pubmed:
27
4
2024
entrez:
27
4
2024
Statut:
aheadofprint
Résumé
This study aimed to investigate the properties of buckwheat flour-based gluten-free muffins formulated by using corn flour (CF),
Identifiants
pubmed: 38676328
doi: 10.1177/10820132241248486
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
10820132241248486Déclaration de conflit d'intérêts
DECLARATION OF CONFLICTING INTERESTSThe author declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.