Use of emulsifiers to prolong the shelf life of gluten-free bread
Effect of proofing time and wheat flour strength on bleaching, sensory characteris...
Physicochemical characteristics of vital wheat gluten proteins of different origins
Obtaining wheat cultivars through diploidization of dihaploid strains obtained fro...
Development of functional bread with bioactive compounds of apple peels (Malus dom...
Pseudocereal-based gluten-free bread: Innovation for development of products with ...