Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake.

Autor:	Eman, G. Y. Emam, Mohamed, K. Morsy, Abd El Salam, Amira M. A., El-Saadany, Raouf M., El- Mansy, Hamdy A.
Předmět:	QUINOA RICE flour CORN flour GLUTEN BAKED products CUPCAKES CELIAC disease FLOUR
Zdroj:	Annals of Agricultural Science Moshtohor; 2023, Vol. 61 Issue 1, p119-126, 8p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu