Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
June 7, 2024Asian Food Science JournalOpen Access

Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies

View Full Paper
Ask AI
Bookmark
Share

Authors

HHHanan A. HussienZMZahrat El-Ola M. MohamedAGAhmed E. Abdel Gawad

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Hussien et al. (2024) studied this question.

synapsesocial.com/papers/68e65bb4b6db6435875ea40chttps://doi.org/10.9734/afsj/2024/v23i7721
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours2026
  2. 2Analysis of Food Fiber Content and Test of Preference for Cookies Substituted for Purple Potato Flour and Sorghum Flour2025
  3. 3Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes2026 · 2 citations
  4. 4The Addition Effect of Spirulina Platensis on the Physco-chemical and Hedonic Properties of Gluten-Free Cookies Based on Mocaf and Sorghum Composite Flour2024 · 1 citations
  5. 5Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology2024