Strategy to reduce the glycemic response of gluten-free breads: Integrating metabo...
Mixture design of whole sorghum flour, rice flour and potato starch for gluten-fre...
Study of mineral bioaccessibility in soybean water extract and sorghum flour inten...
Development of the post-harvest yam productive chain: manufacturing of high-value-...
Applications of experimental design techniques and response surface methodology to...
RHEOLOGICAL ASPECTS IN THE FORMULATION OF GLUTEN FREE CAKE WITH ORA-PRO-NÓBIS FLOUR