Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder"
written by Mona M. A. Aly, Hinar A. Seleem,
published by Food and Nutrition Sciences, Vol.6 No.7, 2015

has been cited by the following article(s):

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[1]	Production and characterisation of extruded African yam bean based ready-to-eat breakfast product
	2021

[2]	Flour-Based Confectionery as Functional Food
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[3]	The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food
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[4]	Amylose, gluten and moisture content of non-waxy rice (Bahadur), waxy rice (Aghuni bora) and buckwheat for development of rice based gluten free biscuit
	2020

[5]	The Science and Technology of Chapatti and Other Indian Flatbreads
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[6]	Amylose, Gluten and Moisture Content of Non-waxy Rice (Bahadur), Waxy Rice (Aghuni bora) and Buckwheat for Development of Rice Based Gluten Free Biscuit.
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[7]	Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-Production, nutritional and sensory attributes
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[8]	Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes
	2020

[9]	Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract
	2020

[10]	Recent strategies for tackling the problems in gluten-free diet and products
	2020

[11]	Bubur Talas Instan dengan Penambahan Tepung Ikan Cakalang dan Tepung Labu Kuning
	2019

[12]	Application of transglutaminase for quality improvement of whole soybean curd
	2019

[13]	Characteristics of non-gluten biscuits from cowpea-purse composite flour
	2019

[14]	Antiradical activity and physico-chemical analysis of crackers from Cucurbita moschata and modified cassava flour
	2019

[15]	Utilization of pumpkin fractions in the preparation of pan bread as a functional food
	6th Annual International Scientific Conference, 2019

[16]	Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life
	Journal of Food Science and Technology, 2019

[17]	Karakteristik Fisikokimia dan Sensori Egg roll Berbasis Pati Sagu
	2019

[18]	Standardization and formulation of gluten free biscuit using rice as base ingredient suitable for celiac disease
	2019

[19]	Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type
	2019

[20]	Glutensiz bisküvi üretiminde badem unu ve stevya kullanımı
	2019

[21]	Effect of Pre-Treatment Techniques on the Quality Characteristics of Quinoa Flour
	2019

[22]	Glutensiz bisküvi üretimi
	2019

[23]	Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum
	Food Science and Technology International, 2018

[24]	KUALITAS FISIKOKIMIA BISKUIT PADA BERBAGAI KOMPOSISI TEPUNG TERIGU, TEPUNG DANGKE
	2018

[25]	Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder
	Journal of Food Measurement and Characterization, 2017

[26]	Functional Biscuits from Wheat, Soya Bean and Turmeric (Curcuma Longa): Optimization of Ingredients Levels Using Response Surface Methodology
	2017

[27]	Utilization of sorghum, broken rice and white beans flours for producing high nutritional value and high quality gluten-free biscuits
	Current Science International, 2017

[28]	Celiac disease: Overview and considerations for development of gluten-free foods
	Food Science and Human Wellness, 2016

[29]	PHYSICOCHEMICAL PROPERTIES OF PRO-VITAMIN A CASSAVA-WHEAT COMPOSITE FLOUR BISCUIT
	Hrana u zdravlju i bolesti: znanstveno-stru?ni ?asopis za nutricionizam i dijetetiku, 2016

[30]	Physicochemical and sensorial characterization of gluten-free cupcakes

[1]	Recent strategies for tackling the problems in gluten-free diet and products Critical Reviews in Food Science and Nutrition, 2022 DOI:10.1080/10408398.2020.1823814

[2]	Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours Applied Food Research, 2022 DOI:10.1016/j.afres.2022.100104

[3]	Functional Foods [Working Title] 2021 DOI:10.5772/intechopen.95876

[4]	The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food IOP Conference Series: Earth and Environmental Science, 2021 DOI:10.1088/1755-1315/733/1/012120

[5]	Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour Processes, 2021 DOI:10.3390/pr9111891

[6]	Functional Foods - Phytochemicals and Health Promoting Potential 2021 DOI:10.5772/intechopen.95876

[7]	The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food IOP Conference Series: Earth and Environmental Science, 2021 DOI:10.1088/1755-1315/733/1/012120

[8]	The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food IOP Conference Series: Earth and Environmental Science, 2021 DOI:10.1088/1755-1315/733/1/012120

[9]	Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes Cogent Food & Agriculture, 2020 DOI:10.1080/23311932.2020.1733332

[10]	Recent strategies for tackling the problems in gluten-free diet and products Critical Reviews in Food Science and Nutrition, 2020 DOI:10.1080/10408398.2020.1823814

[11]	Application of transglutaminase for quality improvement of whole soybean curd Journal of Food Science and Technology, 2019 DOI:10.1007/s13197-018-3480-8

[12]	Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life Journal of Food Science and Technology, 2019 DOI:10.1007/s13197-019-03977-2

[13]	Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum Food Science and Technology International, 2018 DOI:10.1177/1082013218779323

[14]	Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder Journal of Food Measurement and Characterization, 2017 DOI:10.1007/s11694-017-9578-2

[15]	Celiac disease: Overview and considerations for development of gluten-free foods Food Science and Human Wellness, 2016 DOI:10.1016/j.fshw.2016.09.003

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