Navegação Ciências Agrárias por Assunto "Gluten-free"
Resultados 1-2 de 2
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Elaboration, physicochemical and sensory analysis of a sweet bread made with buckwheat and fruit flours
(2013) [Artigo de periódico] -
Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread
(2023) [Artigo de periódico]Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. ...