Antioxidant properties and physical and sensory characteristics of a corn-based ex...
Development of breakfast cereal obtained through extrusion of corn grits with inul...
Extruded snacks based on corn and quinoa flours: development, optimization and cha...
Effect of culinary and industrial sorghum processing: assessing the potential as h...
Use of buckwheat in bakery products: conventional and gluten-free pan bread
Development of corn-based sweet snacks with banana peel flour