Development of Okara Powder as a Gluten Free Alternative to All Purpose Flour for Value Added Use in Baked Goods
Language: en
Pages:

Development of Okara Powder as a Gluten Free Alternative to All Purpose Flour for Value Added Use in Baked Goods

Authors: Ana Carolina Aguado
Categories:
Type: BOOK - Published: 2010 - Publisher:

GET EBOOK

Valorization of Agro-Industrial Byproducts
Language: en
Pages: 379

Valorization of Agro-Industrial Byproducts

Authors: Anil Kumar Anal
Categories: Science
Type: BOOK - Published: 2022-09-02 - Publisher: CRC Press

GET EBOOK

This book covers sustainable approaches for industrial transformation pertaining to valorization of agro-industrial byproducts. Divided into four sections, it s
Phytochemicals in Soybeans
Language: en
Pages: 539

Phytochemicals in Soybeans

Authors: Yang Li
Categories: Technology & Engineering
Type: BOOK - Published: 2022-05-29 - Publisher: CRC Press

GET EBOOK

Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, bre
Development of Gluten Free Composite Flour Based on Sorghum, Rice and Okara and Its Utilization in Value Added Products. [With CD Copy]
Language: en
Pages: 0

Development of Gluten Free Composite Flour Based on Sorghum, Rice and Okara and Its Utilization in Value Added Products. [With CD Copy]

Authors: Shalini
Categories:
Type: BOOK - Published: 2021 - Publisher:

GET EBOOK

Designing Gluten Free Bakery and Pasta Products
Language: en
Pages: 394

Designing Gluten Free Bakery and Pasta Products

Authors: Marina F. de Escalada Pla
Categories: Technology & Engineering
Type: BOOK - Published: 2023-06-26 - Publisher: Springer Nature

GET EBOOK

The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Cur