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

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

BIO Web Conf., 206 (2025) 01004

DOI: https://doi.org/10.1051/bioconf/202520601004

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