Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
Login
Register
Reset Password
Cart
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Home
Journals
Malaysian Journal of Halal Research
Volume 4 (2021): Issue 2 (March 2021)
Open Access
Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread
Md. Abdul Wazed
Md. Abdul Wazed
and
Md. Rakibul Islam
Md. Rakibul Islam
| Mar 31, 2022
Malaysian Journal of Halal Research
Volume 4 (2021): Issue 2 (March 2021)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
Mar 31, 2022
Page range:
36 - 41
DOI:
https://doi.org/10.2478/mjhr-2021-0008
Keywords
Celiac Disease
,
Gluten-free bread
,
Cereal flours
,
Different characteristics of gluten-free bread
© 2021 Md. Abdul Wazed et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.