selected publications
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article
- Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads. Food Chemistry. 2025
- Plant protein innovations in snacks and bakery: Synergy of market trends and scientific advances. Food bioscience. 2024
- Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market 2022
- Interaction of dough acidity and microalga level on bread quality and antioxidant properties. Food Chemistry. 2021