Chemical Composition and Mineral Contents of Gluten Free Flat Bread Fortified with Lentil and Lupin Flour
نویسندگان
چکیده
منابع مشابه
Effect of Buckwheat Flour on Microelements and Proteins Contents in Gluten-Free Bread
Krupa-Kozak U., Wronkowska M., Soral-Śmietana M. (2011): Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci., 29: 103–108. Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitam...
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ژورنال
عنوان ژورنال: Al-Azhar Journal of Agricultural Research (Online)
سال: 2021
ISSN: ['2786-0051']
DOI: https://doi.org/10.21608/ajar.2021.245655