has been cited by the following article(s):
[1]
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Gluten-free Bread Technology
2021
DOI:10.1007/978-3-030-73898-3_11
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[2]
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Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit
Nutrition & Food Science
,
2021
DOI:10.1108/NFS-11-2020-0430
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[3]
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Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder
Journal of Food Processing and Preservation,
2021
DOI:10.1111/jfpp.15928
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[4]
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Gluten-free Bread Technology
2021
DOI:10.1007/978-3-030-73898-3_11
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[5]
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Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints
Trends in Food Science & Technology,
2019
DOI:10.1016/j.tifs.2018.11.011
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