Work

Development and nutritional evaluation of gluten-free tiramisu made from

Year: 2025

Type: article

Source: Springer Link (Chiba Institute of Technology)

DOI: 10.1051/bioconf/202520601004/pdf

Authors: Mia Mustika Hutria Utami, Annisa Rizkiriani, Vieta Annisa Nurhidayati, Firman Muhammad Basar, Ani Nuraeni, Rosyda Dianah, Hangesti Emi Widyasari, Rina Martini, Ksatriadi Widya Dwinugraha, Alya Nabilla Septiani

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7116750751

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