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

Punfujinda C, Pattarathitiwat P, Chombhuphan R, Songnearm S, Tula P, Sakkaekaew K, Anunvrapong A, Boukaew S, Chumkaew K

DOI: 10.1155/ijfo/9955286
Published: 2025
Container: International journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/9955286,
  title = {Physical and Chemical Properties of Gluten-Free Biscuits Incorporated With Purple Sweet Potato Flour.},
  author = {Punfujinda C and Pattarathitiwat P and Chombhuphan R and Songnearm S and Tula P and Sakkaekaew K and Anunvrapong A and Boukaew S and Chumkaew K},
  year = {2025},
  journal = {International journal of food science},
  doi = {10.1155/ijfo/9955286},
  url = {https://doi.org/10.1155/ijfo/9955286}
}

RIS

TY  - JOUR
TI  - Physical and Chemical Properties of Gluten-Free Biscuits Incorporated With Purple Sweet Potato Flour.
AU  - Punfujinda C
AU  - Pattarathitiwat P
AU  - Chombhuphan R
AU  - Songnearm S
AU  - Tula P
AU  - Sakkaekaew K
AU  - Anunvrapong A
AU  - Boukaew S
AU  - Chumkaew K
PY  - 2025
JO  - International journal of food science
DO  - 10.1155/ijfo/9955286
UR  - https://doi.org/10.1155/ijfo/9955286
ER  -

APA

C, P., P, P., R, C., S, S., P, T., K, S., A, A., S, B., & K, C. (2025). Physical and Chemical Properties of Gluten-Free Biscuits Incorporated With Purple Sweet Potato Flour.. International journal of food science. https://doi.org/10.1155/ijfo/9955286

Source records

pubmed · retrieved 2026-09-26T00:48:12.647Z