Marvin L Moncada

Food,Bioprocess & Nutrition Sc

2021 journal article

High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes

High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes. LWT-FOOD SCIENCE AND TECHNOLOGY.

By: R. Aleman, G. Paz, A. Morris, W. Prinyawiwatkul, M. Moncada & J. King

Source: Web Of Science
Added: September 27, 2021

2021 article

Physicochemical properties of Frontiere rice flour and its application in a gluten-free cupcake

Aleman, R. S., Morris, A., Prinyawiwatkul, W., Moncada, M., & King, J. M. (2021, September 29). CEREAL CHEMISTRY.

By: R. Aleman, A. Morris, W. Prinyawiwatkul, M. Moncada & J. King

Source: Web Of Science
Added: October 12, 2021