TY  - JOUR 
T1  - Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes
JO  - Food Science and Technology
A1  - SHAHZAD, Syed Ali
A1  - HUSSAIN, Shahzad
A1  - Mohamed, Abdellatif Abdelhakim
A1  - ALAMRI, Mohamed Saleh
A1  - QASEM, Akram Ahmed Abdo
A1  - IBRAHEEM, Mohamed Abdrabo
A1  - Almaiman, Salah Abdulaziz Mohamed
A1  - EL-DIN, Mohamed Fikri Serag
SN  - 0101-2061
UL  - 10.1590/fst.25419
VL  - 41 
Y1  - 2021
PB  - Brasil 
ER  -