Savoury gluten-free biscuits, made from pseudo-celery flour, with curd and fibre

• 1. 无乳、含有或不含有添加糖、无麸质、无大豆且含有或不含有纤维的由角豆制成的替代巧克力的优化制剂 [P] . 中国专利： CN108289471A . 2018-07-17
• 2. 包含无麸质粉和羟丙基甲基纤维素的组合物 [P] . 中国专利： CN110381739A . 2019-10-25
• 3. METHOD FOR PRODUCTION OF GLUTEN-FREE JIGGLED BUTTER BISCUITS BASED ON RICE FLOUR [P] . RU2758508C1 . 2021-10-29

  机译： 基于米粉生产无麸质摇蛋黄饼干的方法

• 4. Gluten-free biscuit without animal protein and animal fat containing guar flour for those with allergies [P] . 瑞士专利： CH684921A5 . 1995-02-15

  机译： 无麸质饼干，不含动物蛋白和动物油脂，瓜尔粉适用于过敏人群

• 5. Flour mixture useful for making gluten-free dough, food products and coatings for food products comprises flour made from Eragrostis grain and another gluten-free flour [P] . NL1023978C2 . 2005-01-25

  机译： 用于制作无麸质面团，食品和食品涂层的面粉混合物包括由Eragrostis谷物制成的面粉和另一种无麸质面粉

• 1. Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit [J] . Tetiana Lisovska, Igor Stadnik, Volodymyr Piddubnyi, Ukrainian Food Journal . 2020,第1期
• 2. Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit [J] . Progress in Artificial Intelligence . 2020,第1期
• 3. Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits [J] . Schober TJ, OBrien CM, McCarthy D, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2003,第5期
• 4. Selection of Ingredient Levels for Development of High Fibre- Protein Enriched Biscuits Based on Apple Pomace and Black Soy-Flour [C] . Anupama Singh, Ivy Rana, Kumbhar B.K Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2007
• 5. Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour [D] . Bhatnagar, Rashi . 2020
• 6. Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical Nutritional Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits [O] . Michela Cannas, Simone Pulina, Paola Conte, 2020
• 7. Evaluation of nutritional characteristics and consumers’ acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate [O] . Caroline Alves Cayres, José Luis Ramírez Ascheri, Maria Antonieta Peixoto Gimenes Couto 2021

• 1. Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient [J] . María Cecilia Doporto ,Fernanda Sacco ,Sonia Z.Vina . 食品与营养科学（英文） . 2017,第1期
• 2. Diversification of Cassava Flour in the Manufacture of Gluten-Free Flakes Enriched with Dietary Fibers from Virgin Coconut Oil Waste Flour [J] . Diana Widiastuti ,Eka Herlina ,Ade Heri Mulyati . 农业科学与技术：B . 2016,第006期
• 3. Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder [J] . Mona M. A. Aly ,Hinar A. Seleem . 食品与营养科学（英文） . 2015,第7期
• 4. Gluten-Free Bread Enriched with Vegetable Flours [J] . Maria A. Saccotelli ,Sara Spinelli ,Amalia Conte . 食品与营养科学（英文） . 2018,第4期
• 5. Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours [J] . Mohamed G. E. Gadallah . 食品与营养科学（英文） . 2017,第5期
• 6. 高静水压处理淀粉对无麸质模型面团产气持气性能的影响 [A] . Hafizur Rahman . 2020