Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
Article in Food Hydrocolloids (May 2024)
The most recent citing publications are shown below. View all 28 publications that cite this research output on Dimensions.
Article in Food Hydrocolloids (May 2024)
Article in American Journal of Clinical Nutrition (February 2024)
Article in The International Journal of Life Cycle Assessment (January 2024)