Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour

por Delarca Ruiz, Franklin, Aleman, Ricardo S., Kazemzadeh Pournaki, Shirin, Sarmiento Madrid, Mallerly, Muela, Andrea, Mendoza, Yeimi, Marcia Fuentes, Jhunior, Prinyawiwatkul, Witoon, King, Joan M.
Publicado 2023