Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approachTayse Ferreira Ferreira da Silveira, Sandrina A. Heleno, Paula Rodrigues et al.|International Journal of Food Science & Technology|2024Cited by 3
Author response for "Development and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach"Tayse Ferreira Ferreira da Silveira, Sandrina A. Heleno, Jihene Hasni et al.|Unknown|2024Cited by 0