"The Effects of Using Banana Flour as a Gluten Substitute in Cookies" by Brandy Goble

Selected Works of W. Andrew Clark

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The Effects of Using Banana Flour as a Gluten Substitute in Cookies

Experimental Biology

Brandy Goble
Karen Lawson
Michelle E. Johnson, East Tennessee State University
Emily Yates
W. Andrew Clark, East Tennessee State University

Document Type

Presentation

Publication Date

4-1-2017

Description

Abstract available in The FASEB Journal.

Location

Chicago, IL

Disciplines

Dietetics and Clinical Nutrition

Citation Information

Brandy Goble, Karen Lawson, Michelle E. Johnson, Emily Yates, et al.. "The Effects of Using Banana Flour as a Gluten Substitute in Cookies" Experimental Biology (2017)
Available at: http://works.bepress.com/w-andrew-clark/52/