Impact of camel milk incorporation on proximate nutritional composition and overall quality of rice and buckwheat-based gluten-free bread
Camel milk is high in proteins, vitamins, and minerals, and its use in gluten-free products can help to compensate for the loss of vital nutrients in wheat-based bread. This study aimed to examine how adding camel’s milk to gluten-free bread affects its overall quality. In this research we prepared...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2444368 |