Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies

Vasques, C; Mendes, MP; da Silva, DDB; Monteiro, CCF; Monteiro, ARG

Vasques, C (通讯作者)，State Univ Maringa UEM, Food Engn Dept, Maringa, Parana, Brazil.

CZECH JOURNAL OF FOOD SCIENCES, 2022; 40 (5): 345

Abstract

This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The paramet......

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