Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type

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

PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS

Development of Gluten Free Biscuit with A combination of Sweet Potato, Yellow Lentil and Safflower Flours

Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders

Chemical and functional properties of free-gluten biscuit making from corn, quinoa and millet flours

Evaluation of some gluten-free biscuits formulations comparison to wheat flour biscuits

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot