Development and nutritional evaluation of gluten-free tiramisu made from Beneng taro (Xanthosoma undipes K. Koch) flour and black rice bran (Oryza sativa L.)

Open Access

Issue		BIO Web Conf. Volume 206, 2025 The 5^th International Conference on Tropical Agrifood, Feed, and Fuel (ICTAFF 2025)


Article Number		01004
Number of page(s)		12
Section		Agroindustry, Food Technology, and Bioeconomy
DOI		https://doi.org/10.1051/bioconf/202520601004
Published online		19 December 2025

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