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 (2024) | RDL Network
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, Jihene Hasni, Nathalie Portelada, Filipa A. Fernandes, Paula Rodrigues, André M. Lemos, Isabel Cristina Fernandes Rodrigues Ferreira, Maria José Alves, Lillian Barros, Sandrina A. Heleno
Lasse Østengaard, Ariel Barrientos, Isabelle Boutron, An‐Wen Chan, Gary S. Collins, Sally Hopewell, David Moher, Camilla Hansen Nejstgaard, Kenneth F. Schulz, Benjamin Speich, Evan Tang, R. Tunn, Nozomi Watanabe, Chenchen Xu, Asbjørn Hróbjartsson
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