Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

Nutritious Biscuits for Celiac Patients: Effect of Different Cereals and Legumes Blends

Technology Application and Biological Response of Prebiotic/Gluten-Free Snack Rolls Processed by Value-Added Composite Flour in Normal and Celiac-Diseased Rats

EFFECT OF QUINOA ON BIOLOGICAL, BIOCHEMICAL AND HISTOLOGICAL PARAMETERS OF ALBINO MALE RATS

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

Formulation of gluten-free biscuits: utilizing alternative flours with post-storage rancidity assessment

EFFECT OF REDUCING FATS BY FIBER GELS ON THE SENSORYEVALUATION, RHEOLOGICAL PROPERTIES IN BISCUITS AND ITS EFFECTS ON HYPERCHOLESTEROLEMIC RATS

Chemical and Biological Evaluation of Some Products from Quinoa-Based Blends for Celiac Disease

DIETARY FIBER AS A NATURAL SOURCE TO PRODUCE BISCUIT HYPO GLYCEMIA AND CHOLESTEROLEMIA IN RATS

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