Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference32 articles.
1. M.M. Leonard, A. Sapone, C. Catassi, A. Fasano, Celiac disease and nonceliac gluten sensitivity. J. Am. Med. Assoc. 318(7), 647–656 (2017)
2. V. Subasshini, S. Geetha, M. Vinitha, Standardization and evaluation of gluten free biscuits. Int. J. Multidiscip. Res. Arts Sci. Commer. 1(2), 1–11 (2021)
3. S. Hooda, S. Jad, Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem. 90, 427–435 (2005)
4. M. Mariotti, M. Lucisano, M.A. Pagani, P.K.W. Ng, The role of corn starch, amaranth flour, pea isolate and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Res. Int. 42, 963–975 (2009)
5. S.Y. Baljeet, B.Y. Ritika, Y. Roshanlal, Studies on functional properties and incorporation of buckwheat flour for biscuit making. Int. Food Res. J. 17(4), 1067–1076 (2010)
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献