Gluten‐free lentil cakes with optimal technological and nutritional characteristics

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

1. 1Development of Reduced-Sugar Gluten-Free Sponge Cakes Using Rice, Amaranth, and Tiger Nut Composite Flours2026
2. 2Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour2026
3. 3Evaluation of High-Protein Red Lentils in the Development of Gluten-Free Functional Bread2025
4. 4Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology2024
5. 5Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders2025 · 3 citations