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

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

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

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

PREPARATION AND EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF GLUTEN-FREE BISCUITS

Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

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

Effect of gluten-free flour on physical properties and quality characteristics of biscuits

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

Physicochemical, Sensory and Cooking Qualities of Gluten-free Functional Noodles as a Result of Addition of Date Press Cake