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

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ISSN Print: 2157-944X
ISSN Online: 2157-9458

Website: https://www.scirp.org/journal/fns
E-mail: fns@scirp.org

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Submission

"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]	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

[2]	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

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

[4]	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

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

[6]	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

[7]	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