Utilization of Millet, Cassava and Chickpea to Prepare High Nutrient Different Products for Celiac Patients
Mariam Elsoudy Khattab, Akram M.M Elanany & Gamal Saad El-Hadidy · Asian Journal of Food Research and Nutrition · 2024
This research aims to produce crackers for celiac disease with important nutritional value and sensory characteristics using cassava flour, millet flour, and chickpea flour. The materials used in this investigation were cassava, millet and chickpea flour in addition to additional...
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Research Article