Applications of experimental design techniques and response surface methodology to...
Use of emulsifiers to prolong the shelf life of gluten-free bread
Study of the interaction between inulin and water to optimize gluten-free dough an...
Study of molecular interactions in the technological quality optimization of glute...
Gluten-free cookies added inulin and oligofructose: physical and sensory character...
Determination of the proteolytic activity and functional potential of lactic acid ...
Characterization of flours treated by high isostatic pressure (HIP) for applicatio...