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Journal: Foods, 2022
Volume: 11
Number: 848

Article: Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design
Authors: by Etiene Valéria Aguiar, Fernanda Garcia Santos, Ana Carolina Ladeia Solera Centeno and Vanessa Dias Capriles
Link: https://www.mdpi.com/2304-8158/11/6/848

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