Antioxidant properties and physical and sensory characteristics of a corn-based ex...
Antioxidant properties and physical, sensory and nutritional features of extruded ...
Extruded snacks based on corn and quinoa flours: development, optimization and cha...
Study of functional French bread producing during the baking process: a local stud...
Effect of the addition of dietary fiber on the quality of pre-baked pizza doughs
Mixture design of whole sorghum flour, rice flour and potato starch for gluten-fre...