EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread

Effect of gluten-free flour on physical properties and quality characteristics of biscuits

Substitution of Wheat Flour by Local Cereals and Pulses Flour "An Approach to Overcome Wheat Gap in Egypt" 2. Gluten Content and Falling Number

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

Chemical composition and rheological properties of some gluten-free flour formulations

Substitution of wheat flour by local cereals and pulses flour "An approach to overcome wheat gap in Egypt" 1. Protein and dry gluten content of flour

ASSESSMENT OF CHEMICAL COMPOSTION AND PHYSICAL PROPERTIES OF GLUTEN- FREE COMPOSITE FLOUR AND QUALITY ATTRIBUTES OF PAN BREAD

EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE

EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE