"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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[19] Functional Biscuits from Wheat, Soya Bean and Turmeric (Curcuma Longa): Optimization of Ingredients Levels Using Response Surface Methodology
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[20] Utilization of sorghum, broken rice and white beans flours for producing high nutritional value and high quality gluten-free biscuits
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[21] Celiac disease: Overview and considerations for development of gluten-free foods
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