Gluten-free Nan-e-Fasaee: Formulation optimization on the basis of quinoa flour and inulin.

The frequency sweep tests of different formulations of Nan‐e‐Fasaee samples in this study are shown in Figure 1a–c (however, the rheological behavior of all 16 samples is assessed; the graphs with an obvious trend are only shown to make them more understandable).

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