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March 28, 2024

Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends

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Authors

CLCorina Lai Hui LingHMHasmadi MamatAAAhmad Hazim Abdul Aziz

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Cite This Study

Ling et al. (2024) studied this question.

synapsesocial.com/papers/68e71edfb6db643587698cf1https://doi.org/10.51200/ijf.v1i1.4832
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Development of Nutritious Biscuits for Gluten Intolerance Patients2024 · 2 citations
  2. 2Effect of red rice-cassava composite flour on the sensory and quality attributes of gluten-free biscuits2026
  3. 3Compositions Nutrient and Antinutrients of Biscuits Prepared from Fermented and Unfermented Ternary Mixture Flours2024 · 3 citations
  4. 4Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics2024 · 1 citations
  5. 5Formulation, Quality Evaluation, and Antioxidant Potential of Gluten-Free Biscuits Enriched with Rice and Chickpea (Cicer arietinum L.) Flours2025 · 1 citations