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

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

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

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

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

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

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

Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type

PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VEGAN CAKE

Properties and Qualities of Functional Gluten-Free Cupcake Fortification with Brown Rice and Red Beans Flour