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

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 GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE

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

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

Physicochemical and sensorial characterization of gluten-free cupcakes

Production and Quality Evaluation of Cupcakes Enriched with Prebiotics

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia