Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder"
written by Mona M. A. Aly, Hinar A. Seleem,
published by Food and Nutrition Sciences, Vol.6 No.7, 2015

has been cited by the following article(s):

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[5]	Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour. Processes 2021, 9, 1891
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[6]	The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food
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[7]	Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour
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[8]	Production and characterisation of extruded African yam bean based ready-to-eat breakfast product
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[9]	Flour-Based Confectionery as Functional Food
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[13]	Amylose, Gluten and Moisture Content of Non-waxy Rice (Bahadur), Waxy Rice (Aghuni bora) and Buckwheat for Development of Rice Based Gluten Free Biscuit.
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[15]	Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes
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[16]	Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract
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[17]	Recent strategies for tackling the problems in gluten-free diet and products
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[18]	Amylose, Gluten and Moisture Content of Non-waxy Rice (Bahadur), Waxy Rice (Aghuni bora) and Buckwheat for Development of Rice Based Gluten Free …
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[19]	Production of Biscuit from Faba beans (Vicia faba) as a Gluten free Product
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[20]	Bubur Talas Instan dengan Penambahan Tepung Ikan Cakalang dan Tepung Labu Kuning
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[21]	Application of transglutaminase for quality improvement of whole soybean curd
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[22]	Characteristics of non-gluten biscuits from cowpea-purse composite flour
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[23]	Antiradical activity and physico-chemical analysis of crackers from Cucurbita moschata and modified cassava flour
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[24]	Utilization of pumpkin fractions in the preparation of pan bread as a functional food
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[25]	Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life
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[26]	Karakteristik Fisikokimia dan Sensori Egg roll Berbasis Pati Sagu
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[27]	Standardization and formulation of gluten free biscuit using rice as base ingredient suitable for celiac disease
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[28]	Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type
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[29]	Glutensiz bisküvi üretiminde badem unu ve stevya kullanımı
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[30]	Effect of Pre-Treatment Techniques on the Quality Characteristics of Quinoa Flour
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[32]	Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum
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[34]	Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder
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[35]	Functional Biscuits from Wheat, Soya Bean and Turmeric (Curcuma Longa): Optimization of Ingredients Levels Using Response Surface Methodology
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[36]	Utilization of sorghum, broken rice and white beans flours for producing high nutritional value and high quality gluten-free biscuits
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[37]	Celiac disease: Overview and considerations for development of gluten-free foods
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[38]	PHYSICOCHEMICAL PROPERTIES OF PRO-VITAMIN A CASSAVA-WHEAT COMPOSITE FLOUR BISCUIT
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[39]	Studies in the application of green banana flour composite from 10 banana cultivars in gluten-sugar-free banana flour based biscuit


[40]	Stabilize ham pirinç tanesi ununun glutensiz ekmek üretiminde kullanım olanaklarının araştırılması


[41]	SIFAT FISIK DAN DAYA TERIMA BISKUIT DARI CAMPURAN TEPUNG SINGKONG DAN TEPUNG TERIGU
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[2]	Development and performance evaluation of an improved electric baking oven for baked products Food Science & Nutrition, 2023 DOI:10.1002/fsn3.3287

[3]	Improvement of nutritional properties of regular and gluten-free cakes with composite flour Food Science and Technology International, 2023 DOI:10.1177/10820132231211929

[4]	Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours Applied Food Research, 2022 DOI:10.1016/j.afres.2022.100104

[5]	Recent strategies for tackling the problems in gluten-free diet and products Critical Reviews in Food Science and Nutrition, 2022 DOI:10.1080/10408398.2020.1823814

[6]	Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer Open Agriculture, 2022 DOI:10.1515/opag-2022-0089

[7]	Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour Processes, 2021 DOI:10.3390/pr9111891

[8]	Functional Foods - Phytochemicals and Health Promoting Potential 2021 DOI:10.5772/intechopen.95876

[9]	The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food IOP Conference Series: Earth and Environmental Science, 2021 DOI:10.1088/1755-1315/733/1/012120

[10]	Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes Cogent Food & Agriculture, 2020 DOI:10.1080/23311932.2020.1733332

[11]	Application of transglutaminase for quality improvement of whole soybean curd Journal of Food Science and Technology, 2019 DOI:10.1007/s13197-018-3480-8

[12]	Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life Journal of Food Science and Technology, 2019 DOI:10.1007/s13197-019-03977-2

[13]	Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum Food Science and Technology International, 2018 DOI:10.1177/1082013218779323

[14]	Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder Journal of Food Measurement and Characterization, 2017 DOI:10.1007/s11694-017-9578-2

[15]	Celiac disease: Overview and considerations for development of gluten-free foods Food Science and Human Wellness, 2016 DOI:10.1016/j.fshw.2016.09.003

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