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Effect of alternative hydrocolloids in gluten‐free chickpea pasta
Suitability of Argentinian maize hybrids for polenta production
Effect of heat‐treated wheat germ on dough properties and crackers quality
Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties
By‐products of the classification of chickpea as an alternative in the production of hummus
Physico-chemical characterization of protein fraction from stabilized wheat germ
The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation
Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads
Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten‐Free Bread
Study of the physicochemical and functional characterization of quinoa and kañiwa starches
Combinations of glucose oxidase, α‐amylase and xylanase affect dough properties and bread quality
Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
Use of enzyme to improve the technological quality of a panettone like baked product
Relationship Between Variety Classification and Breadmaking Quality in Argentine Wheats
