Nutritious Biscuits for Celiac Patients: Effect of Different Cereals and Legumes Blends

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

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

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

Physicochemical and sensorial characterization of gluten-free cupcakes

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

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

QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS

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

Evaluate Gluten-free Macaroni with Chia Seeds and Psyllium as Alternative Gluten to Celiac Diseases