Flour on gluten-free muffins from different edible cassava varieties in thailand

HIGHLIGHTS

• who: Rungthip Sangpueak and collaborators from the Varieties in Thailand School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of have published the Article: Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: The aim of this research was to analyze the difference between flour from three cassava varieties and to evaluate the suitability and quality of flour for gluten-free muffins.
• how: FTIR Spectrometric Analysis Cassava flour samples were analyzed to compare the differences . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.