Effect of Psyllium (Plantago ovata) in quality and glycemic response of gluten-fre...
Study of molecular interactions in the technological quality optimization of glute...
Trans free white pan bread: study of the effect of different fats and oils on brea...
Applications of experimental design techniques and response surface methodology to...
Effects of the addition of yacón flour (Smallantus sonchifolius) and freezing on b...
Potential of bean flour in gluten-free bread making: an approach for producing nut...
Effect of dietary fiber in flour, rheology of the doughs, quality and bread staling