tailieunhanh - Standardization, formulation and evaluation of food products developed from Gluten free flour mix

The present study was carried out with an aim of the standardization, formulation and evaluation of Gluten free flour mix food products for celiac disease/ gluten intolerance patients. Gluten free flour mix was developed from the ragi, amaranth, buckwheat and fava bean flour. Gluten free flour mix recipes were standardized and formulated viz. poori, mathri, handmade sewai, litti and cake. |