R. R. Abdelsalam

Physico-Chemical, Functional and Antioxidant Evaluation of Some Gluten-free Flours Formulas Compared with Available Commercial Formula

Mahmoud Hussein Abdelmegiud, F. A. H. El-Soukkary, E. A. EL-Naggar & R. R. Abdelsalam · Asian Journal of Applied Chemistry Research · 2022

Gluten-free (GF) products are made using commercial flours formulas and are poor in protein, fiber, minerals and have weak physical properties that affect the quality of the final products. These factors are responsible for hampering adherence to the GF diet and for general dissa...

Open access Research Article 10.9734/ajacr/2022/v11i130245

Physico-Chemical, Functional and Antioxidant Properties of Some Flours Types as Gluten-Free Ingredients Compared to Wheat Flour

Mahmoud Hussein Abdelmegiud, F. A. H. El-Soukkary, E. A. EL-Naggar & R. R. Abdelsalam · Asian Journal of Applied Chemistry Research · 2021

Preparation of gluten-free products is a big challenge to the manufacturers with the main challenge of finding suitable alter-natives for gluten. Gluten-free products commercially available are poor sources of protein, fiber, minerals, and calories in the diet and poor sensory pr...

Open access Research Article 10.9734/ajacr/2021/v10i3-430238