Research from Universitas Padjadjaran Yields New Findings on Agriculture [Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay (Coix lacryma jobi L.) flour using Rhizopus sp]

Source :: Food Weekly News. December 12, 2024, 435
Publication Year :: 2024
Abstract: 2024 DEC 12 (VerticalNews) -- By a News Reporter-Staff News Editor at Food Weekly News -- Research findings on agriculture are discussed in a new report. According to news originating [...]

Subjects :: Agriculture -- Research -- Reports
Fermentation -- Research -- Reports
Gluten-free diet -- Research -- Reports
Food -- Reports -- Research
Food/cooking/nutrition

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