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

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

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

Physicochemical and sensorial characterization of gluten-free cupcakes

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

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

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

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