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 ...
Gluten-free bread with functional properties, low glycemic response and high accep...
Strategy to reduce the glycemic response of gluten-free breads: Integrating metabo...
Chemical profile and nutritional evaluation of fruits, seeds and peels of Plantago...
Mixture design of whole sorghum flour, rice flour and potato starch for gluten-fre...
Applications of experimental design techniques and response surface methodology to...