Study of molecular interactions in the technological quality optimization of glute...
Study of the interaction between inulin and water to optimize gluten-free dough an...
Applications of experimental design techniques and response surface methodology to...
Effect of Psyllium (Plantago ovata) in quality and glycemic response of gluten-fre...
Mixture design of whole sorghum flour, rice flour and potato starch for gluten-fre...
Additives and processing aid for the technological and sensory conservation of glu...
Science applied to improve the quality of gluten-free products: Potential to impro...