Study of the extension of the shelf life of breads suitable for celiacs by freezing…
ProCerealTech20 de March de 2024
Nutritional and functional improvement of gluten-free breads: addition of beta-glucans of different origins and molecular…
ProCerealTech20 de March de 2024
Improving the functionality of gluten-free flours by microwave treatments; a tool for high quality gluten-free…
ProCerealTech20 de March de 2024
