Published in
Elsevier, LWT - Food Science and Technology, (150), p. 112042, 2021
DOI: 10.1016/j.lwt.2021.112042
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Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread
Journal article published in 2021 by
Raúl Comettant-Rabanal,
Carlos Wanderlei Piler Carvalho,
José Luis Ramírez Ascheri,
Davy William Hidalgo Chávez 
,
Rogerio Germani
,
Rogerio Germani
This paper is made freely available by the publisher.
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