Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient
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DOI: 10.1007/s13197-018-3284-x
Abstract: The present study was carried out to develop gluten free cereal bars for gluten intolerant population. The cereal bar was formulated using dry raw materials (quinoa, brown rice, flaxseed and dry fruits) and binding agents… read more here.
Keywords: gluten free; content; cereal; cereal bar ... See more keywords