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

Development of Nutritious Gluten-Free and Sugar-Free Cookies Enriched with Natural Sweeteners for Children

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

Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

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

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Gluten-Free Cupcake Enriched with Black Quinoa Treated with Some Technological Methods

Development of Gluten Free Biscuit with A combination of Sweet Potato, Yellow Lentil and Safflower Flours

Gluten-Free Cupcake Enriched with Black Quinoa Treated with Some Technological Methods

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