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The objective of the present study was to determine the proximate composition (protein, crude fat, minerals, carbohydrate, and water) and physical properties (water activity, true and bulk densities, and texture) of flatbreads prepared from gluten-free high-protein ingredients supplemented with fresh garlic, jalapeno pepper, and red onion. The aim was to create nutritious gluten-free, vegetable flatbreads with ≥ 30% protein co...
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