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

Physicochemical and sensorial characterization of gluten-free cupcakes

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake

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

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

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

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

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

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

Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread