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

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：apap4444

【摘要】

：

In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried ou

【作者】

：

Mona M. A. Aly Hinar A. Seleem

【机构】

：

DepartmentofCropsTechnologyResearch

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2015年7期

【关键词】

：

Celiac Disease Rice FLOUR CASSAVA FLOUR EXTRUDED Soy Protein Pumpkin Powder β-Ca

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In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this

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