Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Production of free-gluten bread from some cereal crops

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

Enhancement of Functional Properties of Gluten-Free Bread

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

Chemical composition and rheological properties of some gluten-free flour formulations

Chemical Composition and Mineral Contents of Gluten Free Flat Bread Fortified with Lentil and Lupin Flour

Substitution of Wheat Flour by Local Cereals and Pulses Flour "An Approach to Overcome Wheat Gap in Egypt" 2. Gluten Content and Falling Number

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

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