Development of a bread for celiac patients based on amaranth (Amaranthus cruentus ...
DEVELOPMENT OF THE POST-HARVEST YAMA PRODUCTION CHAIN: MANUFACTURE OF HIGH ADDED V...
Use of buckwheat in bakery products: conventional and gluten-free pan bread
Gluten digestibility by dynamic in vitro simulation: impact of technological chang...
Use of emulsifiers to prolong the shelf life of gluten-free bread
Evaluation of the effect of gluten-free bread, formulated with chickpea flour and ...
Development of gluten-free macaroni from rice flour biofortified