Effect of Psyllium (Plantago ovata) in quality and glycemic response of gluten-fre...
Study of the interaction between inulin and water to optimize gluten-free dough an...
Development of breakfast cereal obtained through extrusion of corn grits with inul...
Sustainable food production: a case study of Brazilian orange juice industry waste...
Applications of experimental design techniques and response surface methodology to...
Effect of culinary and industrial sorghum processing: assessing the potential as h...
Potential of bean flour in gluten-free bread making: an approach for producing nut...