Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

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

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

Influences of raw and germinated quinoa seeds flour on the chemical, technological and sensory properties of pan bread

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

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

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

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

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY