Gluten free approach of biscuits preparation
Replacement of gluten is a challenging issue in preparation of the bakery products. The present work aimed to develop gluten-free biscuits by using gluten-free flours like rice, sorghum, and corn in different ratios (0, 25, 33.33, 50, and 100%). The quality of the prepared biscuits was analyzed base...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323001904 |