Formulation and characterisation of sustainable nutritious gluten-reduced cookies with indigenous grains from Northeast India
This research article explores the formulation and characterisation of sustainable, gluten-free and gluten-reduced cookies through the utilization of a diverse range of grain-based flours.
Authors
- Paushali Mukherjee (ORCID: https://orcid.org/0000-0002-1024-0142)
Institutions
- Indian Institute of Technology Guwahati (IN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00271k
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ministry of Education, India
- Indian Institute of Technology Guwahati