Experimental study using honey and rice flour as alternatives to produce brownies

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dc.contributor.advisorDiósi, Gerda
dc.contributor.authorKantor Sauaia, Leila
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-05-06T07:55:33Z
dc.date.available2020-05-06T07:55:33Z
dc.date.created2020-05-03
dc.description.abstractBrownie is a widely consumed food product, it is considered an unhealthy food due to its high amount of sugar, fat content and lack of nutrients. Excessive consumption of sugar is one of the main causes of the obesity and the increase of chronic diseases such as diabetes and heart problems. In some consumers, gluten causes some controversial symptoms such as intolerance, allergy or celiac disease. With this perspective, aiming to use a healthier ingredient to replace sugar and to attend the demand of consumers who has celiac disease and those who has chosen to eliminate gluten from their diet, this study proposes an alternate method to produce a gluten-free chocolate brownie using honey and rice flour.hu_HU
dc.description.courseFood Engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent61hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/285822
dc.language.isoenhu_HU
dc.subjectbrownieshu_HU
dc.subjecthoneyhu_HU
dc.subjectgluten-freehu_HU
dc.subjectricehu_HU
dc.subjectfood sciencehu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.subject.dspaceDEENK Témalista::Műszaki tudományokhu_HU
dc.titleExperimental study using honey and rice flour as alternatives to produce brownieshu_HU
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