selected publications
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article
- Scientific Insights and Technological Advances in Gluten-Free Product Development. Foods. 2023
- High Protein Substitutes for Gluten in Gluten-Free Bread. Foods. 2021
- Preliminary Investigation into the Effect of Some Bakery Improvers in the Rheology of Bread Wheat Dough. Biology and Life Sciences Forum. 2021
- The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods. 2021