Effects of Different Cereal Fibers on the Physicochemical and Sensory Properties of Rice-Based Gluten-Free Biscuits

In the present study, the application of two types of fibers obtained from different cereal sources on physicochemical and sensory properties of the rice-based gluten-free biscuits frequently used by patients suffering from celiac disease, was studied. The only remedy proposed against this disease i...

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Bibliographic Details

Published in:	Research and Innovation in Food Science and Technology
Main Authors:	Mahsa Fatollahi, Mehdi Gharekhani, Hamid Bakhshabadi
Format:	Article
Language:	English
Published:	Research Institute of Food Sciences and technology 2025-12-01
Subjects:	fiber gluten free biscuit oat physicochemical properties rice
Online Access:	https://journals.rifst.ac.ir/article_237776_5b2ca79110d0c157924d9492ed668826.pdf