Enhancement of Functional Properties of Gluten-Free Bread

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

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

Flaxseed Characteristics and Using Cake Mucilage in Pan Bread

Preparation and evaluation of free gluten bakery products by using germinated quinoa.

Chemical composition and rheological properties of some gluten-free flour formulations

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Using Amaranth and Psyllium for Bread Production