Litcius/Paper detail

Combination of buckwheat and almond flour as a raw material for gluten-free bakery products

Lubna Masoodi, Amir Gull, Jasia Nissar, Tehmeena Ahad, Adil Gani, Abdul Hamid Rather

2023Journal of Food Measurement & Characterization12 citationsDOI

Topics & Concepts

Food scienceAbsorption of waterGluten freeChemistryGlutenWheat flourRheologyRaw materialBotanyMaterials scienceBiologyOrganic chemistryComposite materialSeed and Plant BiochemistryFood composition and propertiesRabbits: Nutrition, Reproduction, Health
Combination of buckwheat and almond flour as a raw material for gluten-free bakery products | Litcius