موسى د.; تميم عليا; زينب صارم. Produce Gluten Free Biscuits as a Functional Food for Celiac Disease Patients by using Corn and Sweet Lupine Flour to Improve Nutritional and Sensory Characteristics. Tishreen University Journal -Medical Sciences Series, [S. l.], v. 44, n. 5, p. 465–481, 2022. Disponível em: https://journal.tishreen.edu.sy/index.php/hlthscnc/article/view/13413. Acesso em: 28 apr. 2024.