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 ...
Strategy to reduce the glycemic response of gluten-free breads: Integrating metabo...
Sustainable food production: a case study of Brazilian orange juice industry waste...
Development of breakfast cereal obtained through extrusion of corn grits with inul...
Evaluation of the addition of ingredients in coffee beverages on the glycemic inde...