Effect of Psyllium (Plantago ovata) in quality and glycemic response of gluten-fre...
Gluten-free bread with functional properties, low glycemic response and high accep...
Use of emulsifiers to prolong the shelf life of gluten-free bread
Applications of experimental design techniques and response surface methodology to...
Additives and processing aid for the technological and sensory conservation of glu...
Pseudocereal-based gluten-free bread: Innovation for development of products with ...
Study of the interaction between inulin and water to optimize gluten-free dough an...