Figure 3. Effect of utilizing mixture flour (RF+CF), carrot powder and sweet potato powder on bioactive compounds (as a % of change) in the production of functional gluten-free foods. RF, rice flour; CF, corn flour; CP, carrot powder; PP, sweet potato powder

From

Mixing Plant Parts to Functional Foods (Gluten-Free Products) to Increase their Content with Bioactive Compounds and Antioxidant Activity

Yousif A. Elhassaneen, Rasha M. Arafa, Heba M. El Kholey, Asmaa S. Gamil

American Journal of Food Science and Technology. 2024, 12(3), 82-95 doi:10.12691/ajfst-12-3-2