Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)

Autor: de Santana Silva, Cíntia, Greiner, Ralf, Magalhães Marinho, Larissa Queiroz, Braga Alves, Agnes Sophia, Cardoso, Lafaiete Almeida, Maciel, Leonardo Fônseca, Teixeira de Almeida, Deusdélia
Zdroj: In International Journal of Gastronomy and Food Science June 2022 28
Databáze: ScienceDirect
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