Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.) by Rodolfo Rendón-Villalobos, Amanda Ortíz-Sánchez, Javier Solorza-Feria, Cesar Arnulfo Trujillo-Hernández

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Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial by Lisa Garnweidner-Holme, Monica Hellmann, Christine Henriksen, Elisabeth Austad, Solveig Ivara Watters, Line Gaundal, Knut E. A. Lundin, Mari C. W. Myhrstad, Vibeke H. Telle-Hansen

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Characterization of Quinoa Fibre-Rich Fractions Isolated via Wet-Milling and Their Application in Food by Andrea Alonso-Álvarez, Claudia Monika Haros

Subjects: “…dietary fibre-rich fraction…”
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Dietary fibre: eating habits and knowledge in different regions of the globe by Viktória Szűcs, Raquel Pinho Ferreira Guiné, Marcela Leal, Manuela Ferreira, Paula Correia, João Duarte

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Impact of Acorn Flour on Gluten-Free Dough Rheology Properties by R. Beltrão Martins, M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros, A. Raymundo

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Contribution of fruit, vegetables, whole cereals, and legumes to total fibre intake in adult Croatian Dalmatian population by Sarić Marijana Matek, Ljubičić Marija, Lapčić Ivana, Guiné Raquel Pinho Ferreira

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