Effect of culinary and industrial sorghum processing: assessing the potential as h...
Antioxidant properties and physical and sensory characteristics of a corn-based ex...
Development of breakfast cereal obtained through extrusion of corn grits with inul...
Study of the interaction between inulin and water to optimize gluten-free dough an...
Antioxidant properties and physical, sensory and nutritional features of extruded ...
Evaluation of the efficacy and safety of resistant starch type 3 in food matrices
Sustainable food production: a case study of Brazilian orange juice industry waste...