Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies
Hanan A. Hussien, Zahrat El-Ola M. Mohamed & Ahmed E Abdel Gawad · Asian Food Science Journal · 2024
Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of th...
Open access
Research Article
10.9734/afsj/2024/v23i7721