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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. Tuj-hlth [Internet]. 2022Nov.13 [cited 2024Dec.15];44(5):465-81. Available from: https://journal.tishreen.edu.sy/index.php/hlthscnc/article/view/13413