Journal of Future Foods2026，Vol.6Issue(2)：P.266-278,13.DOI:10.1016/j.jfutfo.2024.04.011
Development and techno-functional characterization of gluten-free flour from rice,Cardaba banana,and pigeon-pea
Oluwadamilare Adedeji Adewole 1Olusola Samuel Jolayemi 1Helen Nwakego Ayo-Omogie 2Adebanjo Ayobamidele Badejo1
作者信息
- 1. Department of Food Science and Technology,Federal University of Technology,Akure PMB 704,Nigeria
- 2. Department of Food Science,University of Medical Sciences,Ondo City PMB 536,Nigeria
- 折叠
摘要
关键词
Gluten-free flour/techno-functional properties/antioxidant assays/optimal mixture design/Principal component analysis-biplots分类
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Oluwadamilare Adedeji Adewole,Olusola Samuel Jolayemi,Helen Nwakego Ayo-Omogie,Adebanjo Ayobamidele Badejo..Development and techno-functional characterization of gluten-free flour from rice,Cardaba banana,and pigeon-pea[J].Journal of Future Foods,2026,6(2):P.266-278,13.
