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

Evaluation of gluten-free noodles fortified by Spirulina algae

Processing Gluten- Free Noodles Fortified with Chickpea Flour

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

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

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

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

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

Preparation of Functional Foods Free of Gluten for Celiac Disease Patients