Gluten-free tarhana fortified with different ratios of edible mushroom Lactarius deliciosus
The present work aimed to develop nutritious and delicious tarhana soup for people who are especially sensitive to gluten. An edible mushroom, Lactarius deliciosus, was used in the gluten-free soup formulation instead of rice flour with different fortification ratios (0, 25, 50, 75, and 100%). Crude...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2024
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/24090 |
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