"Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours"
written by Mohamed G. E. Gadallah,
published by Food and Nutrition Sciences, Vol.8 No.5, 2017
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum
Food Science and Technology International, 2018