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    Development of Gluten-Free Bread Using Teosinte (<i>Dioon mejiae</i>) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour

    Development of Gluten-Free Bread Using Teosinte (<i>Dioon mejiae</i>) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour by Franklin Delarca Ruiz, Ricardo S. Aleman, Shirin Kazemzadeh Pournaki, Mallerly Sarmiento Madrid, Andrea Muela, Yeimi Mendoza, Jhunior Marcia Fuentes, Witoon Prinyawiwatkul, Joan M. King

    Published 2023-05-01
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