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(Polytechnic Institute of Bragança), Sandrina A. Heleno(Polytechnic Institute of Bragança), Paula Rodrigues(Polytechnic Institute of Bragança), Filipa A. Fernandes(Polytechnic Institute of Bragança), Maria José Alves(Polytechnic Institute of Bragança), Isabel C.F.R. Ferreira(Polytechnic Institute of Bragança), Jihene Hasni(Polytechnic Institute of Bragança), Lillian Barros(Polytechnic Institute of Bragança), Nathalie Portelada(Polytechnic Institute of Bragança), André M. Lemos
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