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pro vyhledávání: '"Yeimi Mendoza"'
Autor:
Franklin Delarca Ruiz, Ricardo S. Aleman, Shirin Kazemzadeh Pournaki, Mallerly Sarmiento Madrid, Andrea Muela, Yeimi Mendoza, Jhunior Marcia Fuentes, Witoon Prinyawiwatkul, Joan M. King
Publikováno v:
Foods, Vol 12, Iss 11, p 2132 (2023)
Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and
Externí odkaz:
https://doaj.org/article/4abcaad8202c4a39864940bc9d280834
