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Cited article:

Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour

Damat Damat, Roy Hendroko Setyobudi, Noor Harini, Asmawati Asmawati, Shazma Anwar, Cutari Zsazsa Mahesah, Mochamad Wachid, Effendi Andoko, Andalusia Trisna Salsabila

E3S Web Conf., 432 (2023) 00008

Published online: 2023-10-05

DOI: https://doi.org/10.1051/e3sconf/202343200008

This article has been cited by the following article(s):

Physical and Chemical Properties of Gluten‐Free Biscuits Incorporated With Purple Sweet Potato Flour

Chaiyasit Punfujinda, Paponpat Pattarathitiwat, Rath Chombhuphan, Sermsri Songnearm, Poomipong Tula, Korawit Sakkaekaew, Amornrat Anunvrapong, Sawai Boukaew, Krittin Chumkaew and Giorgia Spigno
International Journal of Food Science 2025 (1) (2025)
https://doi.org/10.1155/ijfo/9955286

Utilization of coconut dregs into crispy cookies as gluten-free snacks: sensory analysis and nutritional content

T M Langi, D Tooy and T Koapaha
IOP Conference Series: Earth and Environmental Science 1302 (1) 012086 (2024)
https://doi.org/10.1088/1755-1315/1302/1/012086