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

PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS.

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

Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder

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

Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal

Utilization of taro and corn flour to make crackers for gluten sensitivity patients

PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD

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

PREPARATION AND EVALUATION OF SOME BAKERY PRODUCTS VERY LOW IN PROTEIN FOR PHENYLKETONURIA PATIENTS