Cookies based on apple pomace (Malus domestica Borkh) and rice flour (Oryza sativa L.) by Ana Caroline da Silva Simões, Alba Regina Pereira Rodrigues, Breno Pereira de Paula, Mabelle Biancardi Oliveira de Medeiros

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Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production by Simona Bukonja, Jelena Tomić, Mladenka Pestorić, Nikola Maravić, Saša Despotović, Zorica Tomičić, Biljana Kiprovski, Nebojša Đ. Pantelić

Subjects: “…gluten-free cookies…”
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<i>Terminalia catappa</i> Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation by Audrey Vingadassalon, Ewa Pejcz, Agata Wojciechowicz-Budzisz, Remigiusz Olędzki, Kristy Groton, Guylene Aurore, Joanna Harasym

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