Journal ArticleOPEN ACCESS

Development of Cookies and Muffins based on Rice, Quinoa and Corn Flours

  • Mayra A
  • Josefa P
  • Dunellys R
  • et al.
Advance Journal of Food Science and Technology (2018) 16(SPL) 226-228
DOI: 10.19026/ajfst.16.5959
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Abstract

This research aimed to develop cookies and muffins based on a mixture of Rice (RF), Corn (CF) and Quinoa (QF) Flour as alternative bakery products. Three main formulations were used for the elaboration of cookies

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CITATION STYLE

APA

Mayra, A. G.-V., Josefa, P., Dunellys, R., & J.P., E. P. (2018). Development of Cookies and Muffins based on Rice, Quinoa and Corn Flours. Advance Journal of Food Science and Technology, 16(SPL), 226–228. https://doi.org/10.19026/ajfst.16.5959

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