This study shows the great potential of pearl millet flour (MF) for producing nutrient dense and acceptable gluten-free (GF) bread. which is an innovation considering the actual commercial reality. This research highlights the use of design of experiments and multivariate analysis to determine the proper MF and water (W) levels to optimize GF bread quality. Considering both nutrition ... https://www.scrapajul.com/product-category/body-cream/