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

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

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

ASSESSMENT OF CHEMICAL COMPOSTION AND PHYSICAL PROPERTIES OF GLUTEN- FREE COMPOSITE FLOUR AND QUALITY ATTRIBUTES OF PAN BREAD

Physicochemical and sensorial characterization of gluten-free cupcakes

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

Gluten-Free Cupcake Enriched with Black Quinoa Treated with Some Technological Methods

Gluten-Free Cupcake Enriched with Black Quinoa Treated with Some Technological Methods

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

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