Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders
Gluten-free corn biscuits were prepared from yellow corn flour and partially replaced by various levels (10, 20 and 30%) of sweet lupine and sweet potato powders. The proximate composition, minerals content, physical and sensory attributes of the prepared gluten-free biscuits was evaluated. The obta...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Árabe |
| Publicado: |
Mansoura University, Faculty of Agriculture
2024-02-01
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| Colección: | Journal of Food and Dairy Sciences |
| Materias: | |
| Acceso en línea: | https://jfds.journals.ekb.eg/article_342588_ade6dc930e94751c03dc3794af57c52b.pdf |
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