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Found 1 from your keywords: subject="steamed banana cake"
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Green Banana Flour as a Potential Ingredient Alternative for Gluten-Free Stea…
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Jovianne Devana

The prevalence of celiac disease has increased significantly over the past decades due to people’s growing knowledge and awareness of the disease, as well as recent advances in its diagnostic tests. This causes the rise of gluten-free foods, including gluten-free bakery goods. Out of all gluten-free flours, rice flour has been recognised as the most suitable flour for gluten-free bakery go…

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FT 24-009