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

Creator(s)

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

Document Type

Presentation

Publication Date

4-1-2017

Description

Abstract available in The FASEB Journal.

Location

Chicago, IL

Citation Information

Goble, Brandy; Lawson, Karen; Johnson, Michelle E.; Yates, Emily; and Clark, W. Andrew. 2017. The Effects of Using Banana Flour as a Gluten Substitute in Cookies. Experimental Biology, Chicago, IL. https://doi.org/10.1096/fasebj.31.1_supplement.956.3