• 2017 - 2019: Nutrional composition of Quinoa (Chenopodium quinoa Willd.) grains and Its use in the elaboration of gluten-free bread of optimised quality

Recent Publications

Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
  • European Food Research and Technology, (In Press), 2019
Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread
  • Food Research International, 111, 544-555, 2018
Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy
  • LWT - Food Science and Technology, 79, 126-134, 2017
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