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Quality characteristics of gluten free cookies prepared from different flour combinations

The present investigation was undertaken on the utilization of alternate flours/meals (rice (Oryza sativa), maize (Zea mays), sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) for the preparation of gluten free cookies as compared to conventional wheat (Triticum aestivum) flour cookies...

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Autores principales: Rai, Sweta, Kaur, Amarjeet, Singh, Baljit
Formato: Artigo
Lenguaje:Inglês
Publicado: Springer India 2011
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC3982011/
https://ncbi.nlm.nih.gov/pubmed/24741176
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0547-1
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