Concepedia

Quality characteristics of gluten free cookies prepared from different flour combinations

Sweta Rai, Amarjeet Kaur, Baljit Singh

Journal of Food Science and Technology · 2011 · 125 citations · 11 references

DOIFull text

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References

11

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

The Variability of AOAC Methods of Analysis as Used in Analytical Pharmaceutical Chemistry

William Horwitz · Journal of AOAC INTERNATIONAL · 1977 · 1.9K citations

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Pasting properties of starch and protein in selected cereals and quality of their food products

Sanaa Ragaee, El‐Sayed M. Abdel‐Aal · Food Chemistry · 2005 · 505 citations

, , +12

Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour

Shalini Hooda, Sudesh Jood · Food Chemistry · 2004 · 307 citations

, , +12

Celiac disease: In vitro and in vivo safety and palatability of wheat-free sorghum food products

Carolina Ciacci, Luigi Maiuri, N. Caporaso et al. · Clinical Nutrition · 2007 · 191 citations

, , +13