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Publications by Ana N. Rinaldoni

Incorporation of Okara Into Gluten-Free Cookies With High Quality and Nutritional Value

Journal of Food Quality

English

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Potentiality of Gluten-Free Chocolate Cookies With Added Inulin/Oligofructose: Chemical, Physical and Sensory Characterization

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Herbal Extracts Incorporated Into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

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Navigating the Gluten-Free Boom: The Dark Side of Gluten Free Diet

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Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies

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