Gluten free approach of biscuits preparation-Reference-Cited by-同舟云学术

Gluten free approach of biscuits preparation

Published:2023-12 Issue: Volume:14 Page:100683
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Kohli Deepika,Jain Akshita,Singh Omprakash,Kumar Sanjay^ORCID

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference30 articles.

1. Current updates on the association between celiac disease and cancer, and the effects of the gluten-free diet for modifying the risk;Kalra;International Journal of Functional Nutrition,2022

2. Physico-chemical characterization and utilization of finger millet (Eleusine coracana L.) cultivars for the preparation of biscuits;Kaur;J. Food Process. Preserv.,2020

3. Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review;Giuberti;Int. J. Food Sci. Technol.,2018

4. Optimization of sorghum, rice, and amaranth flour levels in the development of gluten-free bakery products using response surface methodology;Nieto-Mazzocco;J. Food Process. Preserv.,2020

5. Gluten free approach in fat and sugar amended biscuits: a healthy concern for obese and diabetic individuals;Singh;J. Food Process. Preserv.,2018

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1. Evaluation of the physical, antioxidant, and organoleptic properties of biscuits fortified with edible flower powders;Food Science & Nutrition;2024-02