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Aprilya P., Sunada I.N., Parbandari A., The Use of Peanut Flour as A Substitute for Almond Flour in Making Macarons, „The Journal Gastronomy Tourism” 2021, 8(2), 111–115.
Flour, almond, fdc.nal.usda.gov/fdc-app.html#/food-details/2261420/nutrients (20.01.2023).
Flour, wheat, all-purpose, unenriched, unbleached, fdc.nal.usda.gov/fdc-app.html#/food-details/790018/nutrients (20.01.2023).
Martinescu C.D. et al., Nutritional and sensory evaluation of gluten-free cake obtained from mixtures of rice flour, almond flour and arrowroot flour, „Journal of Agroalimentary Processes and Technologies” 2020, 26(4), 368–374.
Aprilya P., Sunada I.N., Parbandari A., The Use of Peanut Flour as A Substitute for Almond Flour in Making Macarons, „The Journal Gastronomy Tourism” 2021, 8(2), 111–115.
Flour, almond, fdc.nal.usda.gov/fdc-app.html#/food-details/2261420/nutrients (20.01.2023).
Flour, wheat, all-purpose, unenriched, unbleached, fdc.nal.usda.gov/fdc-app.html#/food-details/790018/nutrients (20.01.2023).
Martinescu C.D. et al., Nutritional and sensory evaluation of gluten-free cake obtained from mixtures of rice flour, almond flour and arrowroot flour, „Journal of Agroalimentary Processes and Technologies” 2020, 26(4), 368–374.