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    QUALITY AND TEXTURAL PROPERTIES EVALUATION OF GLUTEN-FREE BISCUIT DEVELOPED FROM MAIZE, RICE, BUCKWHEAT, AND SOYBEAN

    QUALITY AND TEXTURAL PROPERTIES EVALUATION OF GLUTEN-FREE BISCUIT DEVELOPED FROM MAIZE, RICE, BUCKWHEAT, AND SOYBEAN by PRAVIN OJHA, GANGA PATHAK, SUSHMA MAHARJAN, UTSHAH MANANDHAR, SOPHI MAHARJAN, ROMAN KARKI

    Published 2022-12-01
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