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 glutenāfree 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