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

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

Chemical Composition, Rheological, Organoleptical and Quality Attributes of Gluten-Free Fino Bread

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

Wheat-Legumes Composite Flours. 2. Nutritional Value of Bread

Enhancement of Functional Properties of Gluten-Free Bread

EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES

Sweet Lupin and Whey Protein Concentrate as Supplementants for Utilizing in Semi–Hard Biscuit and Its Chemical Properties

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine