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April 16, 2024Applied SciencesOpen Access

Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices

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Authors

LRLaura Ruiz‐AceitunoNCNatalia CasadoEAEmma Arriero-Romo

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Ruiz‐Aceituno et al. (2024) studied this question.

synapsesocial.com/papers/68e6ee1fb6db64358766923ahttps://doi.org/10.3390/app14083348
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium2018 · 34 citations
  2. 2Bread Enrichment with Oilseeds. A Review2018 · 66 citations