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International Journal of Food Sciences and Nutrition Volume 61, 2010 - Issue 3
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Gluten-free bread formulated with Prosopis ruscifolia (vinal) seed and corn flours

C. Bernardi Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, ArgentinaCorrespondence[email protected]
,
H. Sánchez Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
,
M. Freyre Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
&
C. Osella Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
Pages 245-255 | Received 29 Jul 2009, Accepted 29 Sep 2009, Published online: 20 Apr 2010

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