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Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour Cover

Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 28 (2024): Issue 1 (June 2024)
By: Funmilola Ayobami Ayeni,  Adekunbi Adetola Malomo and  Abiodun Victor Ikujenlola  
Open Access
|Sep 2024

Authors

Funmilola Ayobami Ayeni

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

Adekunbi Adetola Malomo

adepojuadekunbi@gmail.com

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

Abiodun Victor Ikujenlola

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
DOI: https://doi.org/10.2478/aucft-2024-0008 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 93 - 104
Submitted on: Jan 17, 2024
Accepted on: Jun 25, 2024
Published on: Sep 26, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Amaranth seed,
tiger nut,
pasting properties,
proximate composition,
gluten
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2024 Funmilola Ayobami Ayeni, Adekunbi Adetola Malomo, Abiodun Victor Ikujenlola, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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