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Department of Medical Biochemistry and Pharmacology, Kwara State University;
Whole millet flour; Brachystegia eurycoma; Gluten-free bread; Celiac disease; Sensory qualities;
机译:The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties
机译:Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread
机译:Effect of carob flour addition on the rheological properties of gluten-free breads.
机译:simulated Gastrointestinal pH Condition Improves antioxidant properties of Wheat and Rice Flours