Article Versions Notes

Delarca Ruiz F, Aleman RS, Kazemzadeh Pournaki S, Sarmiento Madrid M, Muela A, Mendoza Y, Marcia Fuentes J, Prinyawiwatkul W, King JM. Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour. Foods. 2023; 12(11):2132. https://doi.org/10.3390/foods12112132

Delarca Ruiz, Franklin, Ricardo S. Aleman, Shirin Kazemzadeh Pournaki, Mallerly Sarmiento Madrid, Andrea Muela, Yeimi Mendoza, Jhunior Marcia Fuentes, Witoon Prinyawiwatkul, and Joan M. King. 2023. "Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour" Foods 12, no. 11: 2132. https://doi.org/10.3390/foods12112132

Delarca Ruiz, F., Aleman, R. S., Kazemzadeh Pournaki, S., Sarmiento Madrid, M., Muela, A., Mendoza, Y., Marcia Fuentes, J., Prinyawiwatkul, W., & King, J. M. (2023). Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour. Foods, 12(11), 2132. https://doi.org/10.3390/foods12112132