Chemical composition and rheological properties of some gluten-free flour formulations
The increasing prevalence of celiac disease and gluten sensitivity has led to a growing demand for nutritious gluten-free products. This study aimed to develop gluten-free flour formulations using quinoa (F1), buckwheat (F2), millet (F3), and their combinations (F4), and to evaluate their chemical c...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Al-Azhar University, Faculty of Agriculture (Assiut Branch)
2024-08-01
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| Col·lecció: | Archives of Agriculture Sciences Journal |
| Matèries: | |
| Accés en línia: | https://aasj.journals.ekb.eg/article_386905_723db3cae377766dd067426a70584b49.pdf |
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