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

SENSORY AND BIOLOGICAL EVALUATION OF CHIA AND QUINOA- FORTIFIED GLUTEN FREE-BISCUIT PRODUCTS ON CELIAC DISEASE IN RATS

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

Chemical and functional properties of free-gluten biscuit making from corn, quinoa and millet flours

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

Evaluation of some gluten-free biscuits formulations comparison to wheat flour biscuits

EVALUATION OF JERUSALEM ARTICHOKE AS A FUNCTIONAL INGREDIENT IN COOKIES PRODUCTION

Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot

Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato

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