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

Preparation of pan bread supplemented with amaranth cereal and soybean flour

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

Enhancement of Functional Properties of Gluten-Free Bread

QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL

Effect of Substitution Wheat Flour with Psyllium Seeds Powder on Biscuit Quality Traits

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

Maximizing the Use of Flaxseed in the Production of Vegan Bakery Products Free of Gluten, Eggs, Milk and Low Carbohydrates