Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application
1. Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application

Babak Ghiasi Tarzi; Khatereh Amini; Anoosheh Sharifan

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 157-164

Abstract
  The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. ...  Read More