Study of the interaction between inulin and water to optimize gluten-free dough an...
Evaluation of the effect of gluten-free bread, formulated with chickpea flour and ...
Gluten-free bread with functional properties, low glycemic response and high accep...
Strategy to reduce the glycemic response of gluten-free breads: Integrating metabo...
Chemical profile and nutritional evaluation of fruits, seeds and peels of Plantago...
Applications of experimental design techniques and response surface methodology to...
Mixture design of whole sorghum flour, rice flour and potato starch for gluten-fre...