Study of the interaction between inulin and water to optimize gluten-free dough an...
Gluten-free bread with functional properties, low glycemic response and high accep...
Mixture design of whole sorghum flour, rice flour and potato starch for gluten-fre...
Applications of experimental design techniques and response surface methodology to...
Potential of bean flour in gluten-free bread making: an approach for producing nut...
Isolation and identification of secondary metabolites from Plantago catharinea (Pl...
Pseudocereal-based gluten-free bread: Innovation for development of products with ...