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...
Evaluation of the effect of gluten-free bread, formulated with chickpea flour and ...
Development of breakfast cereal obtained through extrusion of corn grits with inul...
Sustainable food production: a case study of Brazilian orange juice industry waste...
Potential of bean flour in gluten-free bread making: an approach for producing nut...
Effect of culinary and industrial sorghum processing: assessing the potential as h...