Advances in Biotechnology2025
DEVELOPMENT AND EVALUATION OF GLUTEN-FREE MUFFINS WITH IMPROVED NUTRITIONAL VALUE USING COMPOSITE FLOURS BASED ON RICE FLOUR, QUINOA FLOUR AND VEGETABLES PUREE
Corina Neagu, Sylvestre Dossa, Ersilia Alexa, Călin Jianu, Daniela Stoin · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green, and Space Technologies for a Sustainable Future, Vol25, Issue 6.1