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. (2022). Latakia University Journal -Medical Sciences Series, 44(5), 465-481. https://journal.latakia-univ.edu.sy/index.php/hlthscnc/article/view/13413