Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients - Olaimat, Amin N.; Al-Rousan, Walid M.; Al-Marazeeq, Khaled M.; Osaili, Tareq M.; Ajo, Radwan Y.; Angor, Malak; Holley, Richard A. (Journal of the Saudi Society of Agricultural Sciences, 2023)
Keywords: Celiac disease; Corn flour; corn meal; crude fiber; energy content; flavor; Gluten-free biscuit; lipid content; nutritive value; Nuts; peanuts; proximate composition; Sensory properties; walnuts; Celiac disease; CD; Nuts; ANOVA; WN; Sensory properties; Gluten-free biscuit; SPSS; Corn flour; PN; GLC