Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

Chemical and Biological Evaluation of Some Products from Quinoa-Based Blends for Celiac Disease

Characteristics and Bread-Making Quality of Wheat and Quinoa Flour Blends

Preparation of Functional Foods Free of Gluten for Celiac Disease Patients

SENSORY AND BIOLOGICAL EVALUATION OF CHIA AND QUINOA- FORTIFIED GLUTEN FREE-BISCUIT PRODUCTS ON CELIAC DISEASE IN RATS

Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients

Enhancement of Functional Properties of Gluten-Free Bread

Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake