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International Journal of Food Properties,
2022
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International Journal of Food Properties,
2022
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Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate
Brazilian Journal of Food Technology,
2022
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Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate
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Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach
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2021
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In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour
LWT,
2020
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Potential of Lactobacillus plantarum ccm 3627 and Lactobacillus brevis ccm 1815 for fermentation of cereal substrates
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2017
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Quality evaluation of gluten free protein rich broken rice pasta
Journal of Food Measurement and Characterization,
2017
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Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
European Food Research and Technology,
2017
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LWT - Food Science and Technology,
2016
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Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
Foods,
2016
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Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
LWT - Food Science and Technology,
2016
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