Article Versions Notes

Stoin D, Poiana M-A, Alexa E, Cocan I, Negrea M, Jianu C, Radulov I, Suba M, Ianasi C. Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders. Foods. 2025; 14(23):4074. https://doi.org/10.3390/foods14234074

Stoin, Daniela, Mariana-Atena Poiana, Ersilia Alexa, Ileana Cocan, Monica Negrea, Calin Jianu, Isidora Radulov, Mariana Suba, and Catalin Ianasi. 2025. "Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders" Foods 14, no. 23: 4074. https://doi.org/10.3390/foods14234074

Stoin, D., Poiana, M.-A., Alexa, E., Cocan, I., Negrea, M., Jianu, C., Radulov, I., Suba, M., & Ianasi, C. (2025). Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders. Foods, 14(23), 4074. https://doi.org/10.3390/foods14234074