Effect of proofing time and wheat flour strength on bleaching, sensory characteris...
Study of the interaction between inulin and water to optimize gluten-free dough an...
Multi-user equipment approved in grant 2017/50349-0: equipment for measurement of ...
Evaluation of different concentrations of sodium chloride and dry sourdough on the...
Pseudocereal-based gluten-free bread: Innovation for development of products with ...
Development of the solid state culture of Rhizopus microsporus var. oligosporus fo...