Quality assessment of brownies made from aarying gluten-free flour combinations

The demand and popularity for gluten-free products, driven by the increasing prevalence of conditions like celiac disease and gluten intolerance, pose a significant challenge in achieving acceptable quality of gluten-free products due to substituting gluten in their production and development. Hence...

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Bibliographic Details

Main Author:	Lim, Ellise Nicolle B. (Author)
Other Authors:	Basinag, Airisse Rae P. (aviser.)
Format:	Thesis
Language:	English
Subjects:	Celiac disease. Brownies;. Gluten-free products. Gluten-free flour. Gluten intolerance.
Online Access:	Available for University of the Philippines Diliman via Digital Archives. Click here to access