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Journal: Foods, 2023
Volume: 12
Number: 2132
2132
Article: Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
Authors: by Franklin Delarca Ruiz, Ricardo S. Aleman, Shirin Kazemzadeh Pournaki, Mallerly Sarmiento Madrid, Andrea Muela, Yeimi Mendoza, Jhunior Marcia Fuentes, Witoon Prinyawiwatkul and Joan M. King
Link: https://www.mdpi.com/2304-8158/12/11/2132

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