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Palabras clave – provistas por la editorial

legumes enrichment; galactosides; phytate; protease inhibitors; phenols; tomato seed flour; wheat flour; dough rheology; microstructure; gluten-free bread; yogurt; rheology; gluten-free; rice bread; tamarind gum; factorial design; optimization; formula; processing factor; ball milling; hydrocolloids; starch–flour system; X-ray diffraction; pasting profile; viscoelastic properties; acorn flour; gluten-free dough; fibre-rich ingredient; underexploited resources; pasting properties; microalga Tetraselmis chuii; texture; colour; antioxidants; phenolics; dynamic oscillatory shear test; non-isothermal kinetic modeling; gluten-free cupcake; red kidney bean; gluten-free products; dynamic oscillatory shear measurements