Keywords = Celiac
Number of Articles: 2

Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach

Volume 21, Issue 1, January and February 2019, Pages 101-115

H. R. Azarbad, M. Mazaheri Tehrani, H. Rashidi

Physicochemical, Textural, and Sensory Evaluation of Reduced Fat Gluten- Free Biscuit Prepared with Inulin and Resistant Dextrin Prebiotic

Volume 20, Issue 4, September and October 2018, Pages 719-731

N. Emami, P. Dehghan, F. Mohtarami, A. Ostadrahimi, M. H. Azizi

Journal of Agricultural Science and Technology