A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake

Gluten free products are currently highly demandable by those with different gluten intolerances. Pseudo cereals are a category of non-grass seeds used to manufacture various gluten free products, including bread, biscuits, cakes, and cookies. Pseudo cereal seeds contain high-quality proteins, rich...

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Detalles Bibliográficos

Autores principales:	Saeid, Abu, Ahmed, Maruf
Formato:	Capítulo de libro
Lenguaje:	inglés
Publicado:	IntechOpen 2021
Materias:	Life Sciences
Acceso en línea:	https://www.intechopen.com/chapters/74285
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!