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pro vyhledávání: '"Alexandra Maria Uivarasan"'
Autor:
Alexandra Maria Uivarasan, Leonard Mihaly Cozmuta, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula, Anca Mihaly Cozmuta
Publikováno v:
Foods, Vol 13, Iss 10, p 1503 (2024)
The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios
Externí odkaz:
https://doaj.org/article/ae3c33d51b9d4d56a50ac4a6c929c2c6
