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

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

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

Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato

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

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

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

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

Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread