Development of arrowroot flour fermented by kefir grains.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15472
Abstract: The present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C). Fermentation was… read more here.
Keywords: flour; arrowroot flour; fermentation; kefir grains ... See more keywords
Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12091892
Abstract: Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of… read more here.
Keywords: arrowroot flour; flour; gluten free; composite flour ... See more keywords